Operating the unit
24
Operating instructions
4.7 Deep-frying
CAUTION
Risk of injury from deep-frying oil foaming over
•
Protect arms and hands by wearing suitable protective
gloves.
•
Briefly defrost and dry any frozen food to be cooked.
•
Dry wet food to be cooked.
•
Do not exceed the maximum fill quantity for the food being
cooked.
ATTENTION
Risk of physical damage from contaminants
An excess amount of panade residue in the fat or oil can lead to
slow draining when cleaning.
When the food being cooked has a high panade content, always
use the oil clarity insert.
Reduction of acrylamide level
Regulation EU 2017/2158 applies in Europe with effect from
2018-04-11.
This requires that the lowest possible acrylamide level must be
achieved when cooking potato products, for example in a deep-
fat fryer.
MKN therefore recommends the following for potato products:
•
Do not exceed a deep-frying temperature of 175 °C, as long
as the food manufacturer states, that this is safe for his
product.
•
Avoid excessive deep-frying.
•
In the case of lower deep-frying temperatures, reduce the
quantity of food to be cooked, so that you prevent excessive
absorption of fat by the food being cooked.
•
If possible, use pre-blanched products.
•
Observe the cooking instructions on the product packaging
or otherwise stated by the food manufacturer.
•
Check regularly that the desired oil temperatures in the
deep-fat fryer are being maintained.
2020321-20ABBE-C
Summary of Contents for London 1
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