12
bread, cakes, fritters
temp
(°C)
time
(min)
ring doughnuts
190°C
2
pineapple, banana or apple fritters
190°C
2-3
croutons (diced bread)
190°C
1
problems
63 If the oil foams and threatens to overflow, there’s too much food
in the basket (take some out), the food is too moist (dry it a bit
and try again), or the oil is old or contaminated (replace it).
64 Every time oil is heated, it deteriorates.
65 Every time food is put into it, moisture, particles of food and fat,
flour and spices from coatings, water from frozen foods, cause
further deterioration.
66 Particles blacken, burn, and stick to the next batch of food,
altering its look and taste. Filtering can alleviate this a bit.
67 Pre-cooked and oven chips have a coating of oil from the
pre-cooking process. This will thicken and discolour the oil in
your fryer.
68 If you fry coated foods often, it’s worth keeping two lots of oil,
one for coated foods and one for “oil-friendly” foods. Keep them
in separate, labelled containers.
69 Even filtered oil will be past its best after 10 to 12 uses. It may
look OK, but it’ll already have affected the quality and taste of
your food.
70 As a rough guide, if you notice a marked improvement in flavour
after changing the oil, you should have changed it earlier.
71 Don’t top up oil that’s past its best. You’re just wasting new oil.
72 Switch off, let the fryer cool down fully, then remove the old oil,
clean the fryer, and fill it with fresh, new oil.
73 Don’t pour old oil down the sink or toilet. This can cause
blockages.
74 Don’t put it in the wheelie bin. When the crusher on the dustcart
operates, it’ll burst the container and the oil will spread over the
street.
75 Your Local Authority will have a depot where old oil can be taken
for recycling or environmentally friendly disposal.
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