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16
│
GB
SKF 2800 B2
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Carefully dry the potatoes.
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Always fry home-made potatoes twice:
–
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 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.
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:
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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
.
