Russell Hobbs 19771, Instructions Manual

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Egg and breadcrumbs
Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal for
foods that are to be served cold, as it stays crisp for hours.
1. Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till
fully coated. Press well, then shake off any excess.
2. Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking
scraps of bread till golden, then crush or process to a fine crumb.
Basic batter
• 100g self raising flour
• pinch of salt
• cold water
Just before it’s needed, mix the salt and flour with enough water to form a smooth cream that
will coat the back of a spoon.
Basic fritter batter
• 100g self-raising flour
• 5ml (1tsp) cooking oil
• pinch of salt
• cold water
Sift the flour and salt into a bowl. Stir in the oil. Just before it’s needed, stir in enough water to
form a smooth batter.
Fritter batter with egg white
• 100g plain flour
• 1 egg, separated
• 150ml liquid (cold water, milk, beer)
• 15ml (1tbsp) cooking oil
• pinch of salt
Sift the flour and salt into a bowl. Stir in the egg yolk, then the liquid. Beat in the oil. Just before
it’s needed, whisk the egg white and fold into the batter.
Crispy Chinese batter
• 75g cornflour
• 1 large egg
• 10ml (2tsp) baking powder
• 5ml (1tsp) cooking oil
• good pinch of salt
• cold water
Mix the egg, cornflour, salt, oil, and enough cold water to form a creamy base on which to add
either egg and breadcrumbs or batter. It holds the other coatings on the food.
FRYING TIMES
Use these times purely as a guide. Check that food is cooked through before serving. If in doubt,
cook it a bit more. Chips and other vegetables should be crisp. Cook meat, poultry, and any
derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is opaque
throughout.
Chips (french fries)
• Use a chipping potato, like King Edward, Cara, Maris Piper, Romano or Desirée.
• Peel, cut, rinse, drain, and dry thoroughly. Don’t put more than two layers of chips in the
basket at a time. For best results, fry in two stages:
Stage 1: Fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale gold,
and the outside is firm, lift the basket out of the oil, and let the chips drain and cool.