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SKF 2800 B3
Tips
Home-made chips
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Potatoes intended for frying should be in good condition and not germinating.
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Use potato varieties that are suitable for frying, such as “King Edward”,
“Maris Piper”, “Cara”, etc.
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After peeling, cut the potatoes according to the intended preparation (chips
or slices).
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Soak the potatoes for about one hour before frying. This will help remove
part of the sugar content, which is one of the constituent products for the
formation of acrylamide.
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Carefully dry the potatoes.
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Always fry home-made potatoes twice:
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first for 10 - 14 minutes at 150°C then for 3 - 4 minutes at 170°C,
depending on the desired degree of browning.
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Deep-frozen chips are pre-cooked and thus only need to be fried once.
Comply with the instructions on the packaging.
Frozen foods
Deep-frozen foodstuffs (-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:
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Do not attempt to fry large volumes all at once. Do not fill the frying basket
to more than the maximum fill level marked on the inside of the basket. After
lowering the frying basket
, the food must be completely covered by the
oil/fat.
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Heat the oil for at least 15 minutes before adding the frozen foods.
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Adjust the temperature control
to the temperature specified in these
operating instructions or on the food’s packaging.
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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.
WARNING – RISK OF BURNS!
Always close the appliance lid
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before lowering the frying basket
into the hot oil or fat. There is a risk of burns from splashing fat!
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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.
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