1.
We would recommend the use of a good quality oil for deep frying, such as Corn Oil or Groundnut Oil. A good quality solid
fat may also be used. Other oils may be used if they are specifically recommended by the manufacturer for deep frying.
Never mix different oils or fats and do not use butter or margarine.
2. Select the temperature for frying taking into account the food to be cooked. As a general guide, foods that have been pre-
cooked in some way need a higher temperature than those foods which are completely raw, i.e. potato croquettes made
from pre-cooked potato need a high temperature than doughnuts which are a raw bread dough.
3. Use only metal utensils with insulated handles in hot oil.
4. As is usual practice care should be exercised when frying especially when children are about.
5. Care should be taken to cook foods through thoroughly as the exterior may show signs of turning golden brown before the
interior is cooked.
6. Oil or fat retains its temperature for a long while after use.
7. Get the maximum use from your fryer by always having it ready for use. One way of doing this is to keep the cooled and
strained oil inside ready for the next frying session with the lid acting as a dust cover.
Note:
If you do wish to remove oil from the bowl it is recommended that the pouring lip be used to reduce spillage.
8. In the Recipe Section reference to made to ‘raspings’ for coating certain foods. Rasping are made by drying scraps of
crusts of bread in a slow oven. These are then liquidised and crushed. Alternatively purchase ‘golden’ breadcrumbs.
‘Breadcrumbs’ are stale scraps of bread either grated or liquidised.
9. When frying battered food, drain off excess batter, carefully add to the oil with the basket already lowered in oil. Close lid
and fry for the required time.
10. All foodstuffs, particularly potatoes and frozen food, have a moisture content. When lowered into hot fat or oil this turns in
to steam and escapes through the filter lid.
11. Always use old potatoes for making chips. Cut the potatoes into even sized chips to ensure that they are evenly cooked.
Rinse the potato chips and dry thoroughly before frying.
12. When cooking is complete lift the basket from the oil and shake the basket over the oil if necessary. Remove the basket
and turn the contents onto absorbent paper before serving to absorb excess grease and retain crispness.
CAUTION
LIKE ALL FRYING WHERE THE FOOD HAS A HIGH WATER CONTENT YOUR KENWOOD FRYER CAN EMIT STEAM
WHEN THE LID IS OPENED. OPENING THE LID FULLY IN ONE SWIFT MOVEMENT WILL ENCOURAGE THE STEAM TO
BE DISPERSED AND PREVENT BURNING.
Hints for Using your Kenwood Fryer
Connecting to Power
Before switching on make sure that the voltage of your electricity supply is the same as that indicated on the rating plate.
IMPORTANT (UK ONLY):
The wires in the mains lead are coloured in accordance with the following code:
GREEN and YELLOW
EARTH
BLUE
NEUTRAL
BROWN
LIVE
WARNING - THIS APPLIANCE MUST BE EARTHED
This appliance complies with European Economic Community Directive 89/336/EEC.