Russell Hobbs 24580, Instructions Manual

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8
Meat
Only deep fry fresh/thawed meat. Coat in egg and breadcrumbs or batter. For frozen
meat products, follow directions on the package.
Type Temperature
(ºC)
Time (mins)
Goujons 190 3
Chops/cutlets - small/large 170 10/15
Scotch eggs 170 10
Rissoles, meat balls 190 6
Weiner schnitzel (depending on thickness) 170 3-8
Poultry
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs or batter. Remove
the skin for better results. Allow time for poultry to cook to the centre. A crisp golden
exterior doesn’t necessarily denote this, so test before serving. For frozen poultry
product, follow directions on the package.
Type Temperature
(ºC)
Time (mins)
Goujons 170 4
Drumsticks 170 14 - 15
Croquettes 190 2 - 3
Chicken in breadcrumbs - small 170 15 - 20
Chicken in breadcrumbs - large 170 20 - 30
Bread, cakes, fritters
Type Temperature
(ºC)
Time (mins)
Ring doughnuts 190 2
Pineapple, banana or applee fritters 190 2 - 3
Croutons (diced bread) 190 1
HINTS AND TIPS
• Adding food to the oil reduces the temperature of the oil.
• If you add a little food, the temperature will recover quickly, and the food will be
cooked properly.
• When you put food into the oil, you should see bubbles given off. This is steam,
formed when the moisture inside the food heats up.
• The steam coming out of the food prevents oil from soaking into the food and the
food cooks uniformly – firm and crisp.