GB
│
IE
│
NI
│
CY
│
17
■
SKF 2800 B3
Tips
Home-made chips
■
Potatoes intended for frying should be in good condition and not germinating .
■
Use potato varieties that are suitable for frying, such as “King Edward”,
“Maris Piper”, “Cara”, etc .
■
After peeling, cut the potatoes according to the intended preparation (chips
or slices) .
■
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 .
■
Carefully dry the potatoes .
■
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 .
■
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:
■
Do not attempt to fry large volumes all at once . Do not fill the frying basket
3
to more than the maximum fill level marked on the inside of the basket . After
lowering the frying basket
3
, the food must be completely covered by the
oil/fat .
■
Heat the oil for at least 15 minutes before adding the frozen foods .
■
Adjust the temperature control
8
to the temperature specified 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 .
WARNING! RISK OF BURNS!
Always close the appliance lid
r
before lowering the frying basket
3
into the hot oil or fat . There is a risk of burns from splashing fat!
■
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 .
