5
•
Don’t use solid cooking oil, fat, butter, margarine, or olive oil. Olive oil generally contains
too much water, and can be too smoky. Buy a good quality liquid cooking oil suitable for
deep frying, like sunflower or corn oil.
•
Don’t mix oils of different types, as they’ll have different temperature characteristics.
USING YOUR FRYER
1. Turn the temperature control to the temperature you need. The range is 130ºC, 150ºC,
170ºC, and 190ºC.
2. Put the plug into a wall socket (switch the socket on, if it’s switchable).
3. The power-on light will come on as long as the fryer is connected to the power supply.
4. The thermostat light will come on, then cycle on and off as the thermostat maintains the
temperature.
5. When the thermostat light goes out, you can start frying.
Prepare the food
•
Cut food into uniformly sized pieces.
•
Coat wet food (e.g. fish, fruit) with flour, crumbs, batter, etc.
•
Don’t try to defrost food in the fryer. Any food other than pre-cooked, quick-frozen foods
(e.g. frozen chips, scampi in breadcrumbs, chicken pieces in batter) must be fully defrosted
before putting into the fryer.
•
When frying pre-packed or pre-cooked frozen foods, follow the instructions on the packet.
•
When frying raw vegetables (e.g. chips), dry them with paper towel or a tea towel.
1.
Put the prepared food pieces in the basket. Try not to put more than two layers of food in
the basket. If you need to fry more, do it in batches.
2. Using oven gloves, hold the basket by the handle and lower it gently into the oil.
3. The oil will foam as it comes into contact with water from the food. As long as the foam
doesn’t threaten to overflow the bowl, this shouldn’t be a cause for alarm.
4.
If the foam threatens to overflow the bowl, use the handle to lift the basket out of the oil,
set it down on a paper towel. See HINTS AND TIPS for possible solutions.
Frying the food
1.
Stay in the kitchen, and keep an eye on the frying process.
2. Don’t lean or reach over the fryer while the oil is hot.
3. Wait till the food has cooked then unplug the fryer from the wall socket (switch the socket
off first, if it’s switchable)
4.
Using oven gloves, lift the basket from the oil by the handle and hook the basket rest on
the edge of the bowl to drain
5. Empty the food into the lined colander to drain before serving
•
Don’t return the empty basket to the fryer, set it down on the paper towel.
•
If you’ve finished, leave the dryer to cool down before cleaning.
•
If you want to fry another batch of food, check the oil level and top up as necessary.
COATINGS AND BATTERS
Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects
the food, helps prevent juices leaking into the oil and gives a crisp tasty result. Generally,
coatings won’t stick to frozen foods.
Seasoned flour
Thicker coatings don’t stick well to wet/damp foods, so coat them first in seasoned flour. Use on
its own to coat small whole oily fish like whitebait.
Summary of Contents for 19771
Page 2: ...2 g e f g i j k m l n o r s t u v w w H B ...
Page 11: ...11 ...
