Russell Hobbs 24580, Instructions Manual

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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
Stage 2: Fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the
oil, and drain in a colander lined with paper towel.
Frozen chips (french fries)
Follow the directions on the package.
Other vegetables
Many vegetables may be deep fried – onion rings, mushrooms, cauliflower florets. They
can be fried from fresh or frozen, and should be coated.
frozen food (small pieces in batter, breadcrumbs, etc.)
• Frozen food cools oil quickly, so fry a single layer at a time..
• Keep the pieces apart, or they’ll stick together.
• Shake off excess ice or water before adding the food to the oil.
• Use the highest temperature setting, and lower the basket slowly into the oil, to
reduce foaming.
• For pre-packed food, follow the instructions on the package.
Fish – frozen
You may fry pre-coated fish – follow the directions on the package.
Type Temperature
(ºC)
Time (mins)
Plaice 190 5 - 6
Fillets 170 10 - 15
Goujons 190 3
Scampi 170 3 - 5
Fish cakes - small 170 3
Fish cakes - medium/large 170 4 - 5
Whitebait 190 2 - 3
Fish – fresh
Fish has a high water content. Dry with paper towel, and coat before frying. Use whole,
or cut into fillets, cutlets or goujons.
Type Temperature
(ºC)
Time (mins)
Fillets, goujons, scampi, fish cakes 190 3 - 4
Whitebait 190 1 - 2