Fried Cheese
½ lb. (225 g)
Gruyère or Mozzarella Cheese
½ cup (125 ml)
all purpose flour
2 eggs,
beaten
1 cup
seasoned breadcrumbs
Cut cheese into ½” (2.5 cm) cubes. Dust with flour then dip in beaten egg and
then into breadcrumbs. Press breadcrumbs onto the cheese then dip again
into egg and breadcrumbs. Place in the refrigerator until ready to cook.
Cheese must be kept cold or it will melt too quickly.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
Cook for 1 – 2 minutes, turning once until golden brown. Drain then place on
paper towels.
‘Restaurant Style’ French Fries
Peel or scrub potatoes. Cut into strips of equal size and thickness,
approximately ½” (1.5 cm). Place in a bowl of cold water until ready to use.
When ready to cook, drain thoroughly and dry on paper towels.
Set the temperature according to the Temperature Chart and follow the
directions in the How to Use section.
Cook for 6 – 7 minutes. Raise Basket and wait until the 'ready' light goes out.
Lower basket into oil for a second time and fry for another 4 – 6 minutes or
until potatoes are golden brown. Drain then place on paper towels.
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