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TIPS:
•
Certain vegetables, such as potatoes
will not require a coating as they form a
natural skin around themselves. However,
most meat and fish will require a batter or
breading.
•
Gently lower food into the oil.
•
Don’t overfill the fryer. It’s better to fry in
batches.
•
Take into account the type of food you
are cooking when selecting a frying
temperature. Generally, pre-cooked food
will require a higher temperature and less
cooking time than raw food.
• CAUTION:
Certain foods may begin to turn
golden brown before they are fully cooked.
Always check the food is fully cooked
before serving.
Oil:
•
Always start with clean oil. To keep your oil
clean, strain out any food remnants after
use, and replace the oil completely after
8 - 10 uses.
•
Suitable oils to use in your fryer include
vegetable, sunflower, sesame, groundnut,
corn, soy, hazelnut and rapeseed.
•
Peanut oil, safflower oil, sunflower oil and
canola oil are the best choices as they have
‘high smoke points’. This means they don’t
break down at deep frying temperatures.
•
If you use the same oil for frying repeatedly,
the temperature at which the smoke point
occurs is lowered. This happens less in
rapeseed and sunflower oils.
•
Avoid using olive oil, butter or margarine in
your fryer as they are unsuitable for cooking
at such high temperatures.
•
Different oils have different tastes to them.
Canola oil tastes fairly neutral, hazelnut oil
has a distinctive taste, light sesame oil has
a nutty flavour which is especially good for
frying, and rapeseed oil is a popular choice
with a light and delicate taste. Peanut oil
doesn’t absorb or transfer flavours, making
it good for cooking – however, its smoking
point is lower than that of corn or safflower
oil.
•
Almond, avocado and cottonseed oil are
also great to fry with, although they are
harder to find and more expensive.
•
Rapeseed oil is also a healthy choice as
it has less unhealthy saturated fat than all
other cooking oils, along with being a rich
source in vitamin E.
•
Change the oil in your fryer after every
8 – 10 uses. When you do change the oil,
never pour it down the drain. Dispose of it
safely according to the guidelines of your
local council.
•
The oil pot is fixed and not removable,
tip and pour to empty. Do not attempt to
empty or change the oil when the machine
or oil is still hot. Allow to cool completely
before cleaning or moving.
A quick easy batter for Deep Frying
1 cup flour
1 tsp. baking powder
½ tsp. salt
1 egg
1 cup milk
¼ cup vegetable oil
1. Mix the dry ingredients (flour, baking powder
and salt) together in a bowl using a fork.
2. Beat the egg, milk and oil together in a
separate bowl.
3. Stir the beaten ingredients into the flour
mixture until well blended.
