■
42
│
GB
│
IE
SKF 2800 B3
How to hinder unwanted aftertastes
Some foodstuffs, especially fish, release fluids when being fried. These fluids
collect in the oil or fat and can influence 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
.
WARNING – RISK OF BURNS!
Always close the appliance lid
.
before lowering the frying basket
with
the parsley or the bread into the hot oil or fat.
Splashing fat can cause burns.
■
Close the appliance lid
.
and then lower the frying basket
into the fat.
■
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.
■
However, do not use the oil or fat for longer than six months. Always follow
the instructions given on the packaging.
■
As a general rule, oils and fats cannot be used so often if you mainly fry
foods with lots of proteins, such as meat or fish.
■
Do not mix fresh oil with old oil.
■
Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency.
Summary of Contents for 300405
Page 3: ... 3 0 ...
