15
Using The Hob – General Notes
SAFETY REQUIREMENTS FOR DEEP FAT FRYING
IMPORTANT –
As with any cooking appliance there could be some fire risk
attached to the heating of oil, particularly for deep fat frying, cooking utensils
containing oil
must not be left unattended
on or in close proximity to the cooking
zones. To minimize the risks inherent with deep fat frying, we recommend the
following:
•
Use a deep pan, large enough to completely cover the appropriate heating area.
•
Never fill the pan more than one-third full of fat or oil.
•
Never leave oil or fat unattended during the heating or cooking period.
•
Do not try to fry too much food at a time, especially frozen food.
This only lowers the temperature of the oil or fat too much, resulting in greasy
food.
•
Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat.
Frozen foods, in particular, will cause frothing and spitting, if added too quickly.
•
Never heat fat, or fry, with a lid on the pan.
•
Keep the outside of the pan, clean and free from streaks of oil or fat.
In the unfortunate event of a chip pan fire
1. Switch
Off
the hotplate.
2.
Smother flames with a fire blanket or damp cloth.
3. Leave the pan to cool for at least 60 minutes before moving.
Choosing your utensils
For best results we recommend the use of good quality saucepans with smooth flat
bases. Aluminium pans with coloured vitreous enamelled bases absorb heat and
are therefore more efficient in use. Almost equally as good are saucepans with a
thick machined aluminium base. If using enamelled steel or cast iron pans, ensure
that they have good smooth flat bases as otherwise the heat will not be distributed
evenly and damaging heat spots may be created. Never use recessed or ridged
base utensils. Ideally the base of saucepan should be approximately the same size
as the heating area, up to a maximum of 254mm (10").
