4
Attention
In the event of the safety cut-out being activated carry out the following:
1. Wait at least half an hour to allow oil to cool.
2. Remove dust cover and press re-set button located inside safety
cut-out mounting turret using a blunt implement or a pen.
If safety cut-out continues to activate call service engineer
SECTION 3 - COOKING HINTS
Frying Chips
Set thermostat to 180°C for dripping or
“FULL” for oil. Each basket will hold
1.8kg
(max.)
of raw chips.
Cook for 4 - 6 minutes according to size and type of chip. Slightly longer frying
times are required when using dripping. Output will be marginally less also.
Slow Blanching
This may be necessary when large quantities of chips are required at peak
periods. This process consists of pre-frying at a thermostat setting of 150°C.
Frying time is 3 - 5 minutes.
Fast Blanching
This should be carried out at a setting of 180°C for dripping or
“FULL” for oil. Frying time is 2 - 4 minutes.
Finishing chips prepared by either method of blanching should be carried out within 3 hours at a thermostat
setting of 180°C for dripping or
“FULL” for oil.
Frying time is 1 - 2 minutes. Serve immediately for best results. Further storage should be avoided.
Frying Fish
Remove baskets and fry fish on basket support grid at a temperature of 180°C. Remove portion with a regular
hand-held fish lifter. Small quantities may be prepared in basket
(s)
, the following method achieves best results.
Dry fish well and season basket by immersing in hot oil. Place portion in basket and lower this slowly into pan. This
will reduce risk of portion sticking to basket.
Other Types of Food
Food suitable for preparation by deep frying has a particular cooking temperature where the best results are obtained.
The following thermostat settings are recommended but may be varied to suit individual tastes. Such settings are
only valid when vegetable oil is used as the frying medium.
The cooking chart information is simply a guide.
Culinary opinion is subjective thereby any values should be considered to be approximate.
Advice for Food Types
With the exception of potatoes, fried food is generally coated with one of the following :
Milk and Flour, Egg and Crumbs, Batter or Pastry
i.e. Whitebait, potato croquettes, fillet of fish, samosas. The coating helps to protect a food item from hot oil.
A variety of different food can be deep fried including: Chicken, fish, vegetables, pork, egg, pastries and fruit
Cooking temperatures and times are dependent upon the following criteria :
Class and state of cooking medium
Quality, size and cut of food item
Pre-heat temperature
Load
Personal preference
Note :
Never leave products that are being used unsupervised and always turn products off at the end of service.