Electric deep fryer
8
Cooking hints
Changing the oil or fat
The oil or fat must never fall below the minimum level, when this
occurs top up with new oil. It is advisable to change the oil regu-
larly to maintain the quality and taste of the food.The length of
time the oil or fat will last depends on what is fried.
For example, the oil must be changed more often if food coated in
breadcrumbs is fried frequently.
Oil deteriorates if constantly reheated, we advise that the oil be
completely changed every 5/8 times or in the following circumstan-
ces:
•
unpleasant odours
•
smoke when frying
•
the oil becomes dark in colour
How to fry correctly
•
It is important to follow the recommended temperature for
every recipe. If the temperature is too low, the fried food
absorbs oil. If the temperature is too high, a crust quickly forms
on the outside while the inside remains uncooked.
•
When frying small quantities of food, the temperature of the
oil must be set lower than the temperature indicated to avoid
the oil boiling too violently.
•
The food being fried must only be immersed when the oil has
reached the right temperature, i.e. when the indicator light
switches off.
•
Too much food in the basket lowers the temperature of the oil
quickly, resulting in unevenly fried and greasy food.
•
Check that the food is sliced thinly and of even thickness, food
which is too thick cooks badly on the inside, despite looking
cooked, while food of an even thickness reaches the ideal
cooking point all at the same time.
•
Dry the food completely before immersing it in the oil or fat,
as damp food becomes soggy after cooking (especially pota-
toes). Food with a high water content (fish, meat, vegetables)
should be coated in crumbs or flour, being careful to remove
the excess breadcrumbs or flour before immersing it in the oil.
5725110000 F350 15-01-2003 12:28 Pagina 8
