20
33
• For perfect fries and wedges old potatoes
are ideal. The potato should be low starch,
waxy variety i.e. chats, new potato or
desiree potatoes.
• Make sure that the chips are cut
evenly
to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs
clear. This removes excess starch from
the potatoes, starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to prevent
chips from sticking together.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use the
table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil on MAX setting.
• Place up to 1kg frozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.
• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.
• Lower the basket again and fry the chips
for a further 3 - 4 minutes until golden
brown. The time required will depend on
the size and cut of the chip, and personal
taste.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
Cooking with your Deep Fryer
The Perfect Chip.
Temperature
Control settings
Time for first fry
(blanch)
Temperature
Control Settings
Time for second
fry - Max temp
Thin fries -
french fries
MED/MAX
5 min
MAX
5 min
Thick chips
MED/MAX
7-8 min
MAX
7-8 min
Wedges
MED/MAX
10 min
MAX
10 min
•
Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
Recipes for your Multicooker continued
Toffee Apples
Makes 20
20 small red apples
20 wooden skewers
1kg caster sugar
¼ cup water
¼ cup white vinegar
¼ teaspoon cream of tartar
Red food colouring
1. Wash apples and dry thoroughly; insert the
skewers firmly.
2. Place sugar, water, vinegar and cream
of tartar into cooking vessel. Set Control
Probe to MED setting; stir mixture until
sugar has dissolved.
3. Allow mixture to boil until temperature
light goes out on the Control Probe, about
15 minutes.
4. Add food colouring, a few drops at a time,
until toffee is bright red in colour. Lightly
grease two baking trays.
5. Carefully and quickly dip the skewered
apples into the toffee. Allow excess toffee
to drip before placing onto greased trays.
Repeat procedure with remaining apples
and allow to set.
Brandied Fruits
Makes 6 to 8 servings
820g can apricot halves
250g dessert prunes, stones removed
½ cup glace cherries
¾ cup brandy
3 bananas
Shredded coconut, optional
Whipped cream
1. Place apricots, syrup from can and prunes
into cooking vessel. Heat to boiling on
MED setting; reduce heat to MIN/MED and
cook for 10 minutes.
2. Transfer mixture to a bowl; add cherries
and brandy. Cool mixture and refrigerate for
24 hours.
3. Peel and slice bananas diagonally, add
to fruit. Top with shredded coconut, if
desired. Serve fruit in dessert dishes and
top with whipped cream
