newwaveka.com.au
Cooking Time
Food
5-7 minutes
4-6 minutes
12-15 minutes
3-4 minutes
7-10 minutes
Fish (in batter)
Chicken pieces
(crumbed)
Potato wedges
(pre cooked)
Fish cocktail pieces
(in batter)
Prawn cutlets
(raw, crumbed)
A Beginners Guide
To Deep Frying
Cooking Times
The cooking times given in this chart are only a guide, and should be adjusted to suit the quantity of food being
deep fried.
5-6 minutes
Potato chips
(thick)
4-6 minutes
4-5 minutes
2-4 minutes
4-5 minutes
Spring rolls
(small)
Mushrooms
Onion rings
Fruit fritters
Cooking Time
Food
Food should be crisp when deep fried. If results are
soggy, it’s because the oil isn’t hot enough. This can
be attributed to one or more of the following:
•
Not enough preheating time.
•
Temperature setting is too low.
•
Too much food in the basket (do not fill more
than two thirds full).
•
Do not use solid frying oil, only use liquid oils.
•
Use a good quality liquid oil. For best results we
recommend the oils listed in the table below. We
do not recommend fats that deteriorate quickly
such as lard or dripping. Deep frying in butter or
margarine is also not recommended because of
the low smokepoint temperatures.
•
Oil can be re-used several times before it starts
to break down (smoke-point decreases ie. The
oil will burn at a lower temperature, fried food
will be less crisp). Filter the cooled oil through a
fine sieve then store in an airtight container in a
dark place. As oil will absorb food flavours, it’s
a good idea to label the container with the type
of food the oil was used for. For example you
wouldn’t deep fry a dessert in oil previously used
for cooking fish. A fine sieve can be a new chux
cloth, paper coffee filter or clean cotton material.
•
Olive oil is not recommended for deep frying
due to its low smoke-point. do not use solid
frying oils, only use liquid oils as per the
recommendations.
Recommended Oils
Vegetable oil:
A general term that refers to a blend of oils extracted
from various seeds and fruits. Vegetable oil has a very
mild flavour and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil:
The oil is extracted from the seeds of the sunflower
plant. It is pale yellow in colour with virtually no flavour.
Sunflower oil is high in polyunsaturated fats and low in
saturated fats.
Canola oil:
Made from seeds of the canola plant. It is relatively low
in saturated fats, contains Omega 3 fatty acids and
has a bland neutral flavour.
Safflower oil:
Safflower oil is derived from the seeds from the
safflower. It is strong in flavour, rich in colour and
has a high smoke-point. Safflower oil is high in
polyunsaturated fats and vitamin E.
Peanut oil:
Peanut oil is obtained from the kernels of the
groundnut or peanut. It has a delicate flavour, nutty
odour and has a high smoke-point. Peanut oil is high
in monounsaturated oil and vitamin E.
