Frying tips
Do not add salt, powders or sauces
to food while the basket is over the
hot oil. This can cause the oil to
"spit" or froth which could cause
burns.
– The oil must be hot enough to seal
and cook the food quickly. If the
temperature is too low, the food will
absorb oil. Wait until the temperature
control light goes out (which means
the set temperature has been
reached), before placing food into
the fryer.
– When frying deep frozen items, use
the lowest temperature indicated on
the manufacturers packaging.
– Use the correct ratio of food to oil/fat.
This should be between 1:10 and
1:15.
Example: approx. 1 - 1.5 quarts
(1 - 1.5 liters) of oil to fry 1/4 lb
(100 g) of frozen french fries.
Food will get too hot if you use too
much oil. If you try to fry too much at
once the oil will cool down too much.
– Heating the oil for too long will speed
up its spoiling time.
– Food should be as dry as possible
since moisture can cause frothing.
Dab wet or moist food with paper
towels until dry and remove any
traces of ice from frozen food.
– Lower the basket into the reservoir
slowly to prevent oil from splashing
or frothing.
– Rinsing potatoes under water and
drying with a towel before frying will
prevent them from sticking together.
– Season the food after it has been
removed from the fryer and drained.
Using the fryer
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