15
SEF 2300 A1
GB
IE
Frozen foods
Deep-frozen foodstuff s (-16 to -18°C) cool the oil or fat to a considerable extent,
because of this they do not cook fast enough and may also soak up too much oil
or fat. To avoid this, proceed as follows:
■
Do not attempt to fry large volumes all at once. Do not fi ll the frying basket
6
to more than the maximum fi ll level marked on the inside of the basket.
■
Heat the oil for at least 15 minutes before adding the frozen foods.
■
Adjust the temperature control
9
to the temperature specifi ed in these
operating instructions or on the food’s packaging.
■
Preferably, allow the deep frozen food to thaw at room temperature. Remove
as much ice and water as possible before adding the food into the deep fat
fryer.
■
Always add foods as slowly and carefully as possible into the deep fat
fryer, as deep frozen foods can cause the oil or fat to bubble violently and
abruptly.
How to hinder unwanted aftertastes
Some foodstuff s, especially fi sh, release fl uids when being fried. These fl uids
collect in the oil or fat and can infl uence the smell and taste of fried foods that
are later cooked in the same oil or fat.
Proceed as follows to obtain a neutral-tasting oil or fat:
■
Heat the fat or oil to 150°C and and place two thin slices of bread or a
couple of small sprigs of parsley into the frying basket
6
.
■
Lower the frying basket
6
into the fat and close the lid.
■
Wait until the oil or fat is no longer bubbling and remove the bread or parsley
with a skimmer. The oil or fat now has a neutral taste once again.
Healthy nutrition
Nutritional experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e.g. linoleic acid). However, these oils and fats lose their
positive characteristics faster than other oils and must therefore be exchanged
more frequently.
Orient yourself on the following guidelines:
■
Exchange the oil or fat regularly. If you use the deep fat fryer mainly to
prepare chips and strain the oil or fat after every use, it can be used 10
to 12 times.
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Summary of Contents for 102781
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