MKN London I, Operating Manual

Page: 14 / 36

Description Control
Activate heating “Reset” button
Switches the fat filter system on/off Switch for fat filter system
Sets the frying time Timer
3.4 Using frying fat and oil
Frying fat as a food The food being fried absorbs frying fat during frying, e.g. French fries
7-12%, doughnuts 20-25%. The fat is eaten along with the food; this is
why frying fat also counts as a food in terms of nutritional physiology.
Suitability for consumption Frying fat must be suitable for consumption, this means that it must be
replaced in good time before it becomes spoiled.
The period of use given by the manufacturer is always decisive. Good
frying fat can be used for about 30-40 hours depending on the method
of use and the food being fried.
To determine whether the fat is suitable for consumption, quick tests (e.g.
3M Oil Testing Strips) are available from specialised suppliers.
Extending the usable life
of the fat
The fat will stay suitable for consumption for longer by taking the following
measures:
●
Store frying fat cool when not in use
●
Choose foods for frying that contain only small amounts of water
●
Use the frying fat for only one type of food.
●
Do not overheat the fat (160-180 °C is sufficient)
●
Do not fry breadcrumbed food
Used frying fat Do not top up used frying fat with new fat; replace completely instead.
Collect used fat in suitable containers and dispose of properly according
to the harmful substance ordinances.
3.5 Recommended frying temperatures and
times
Frying time (minutes) Frying temperature (°C) Food
3–4 170 Doughnuts
2–3 170 Cauliflower
2–6 170 Fish fillet
2–4 160 Trout
3–8 170 Chicken, portioned
2–4 170 Pan fried items
Operating manual 14
Deep fat fryer (electric) Construction and function