15
Operation
Turning ‘OFF’ the Fryer
1.
Open the main access door to the fryer and turn the main power switch located below the main
control panel, to the ‘OFF’ position, the red ‘Tell Tale’ indicator on the ‘ON’ - ‘OFF’ main power
switch will extinguish. Close the main access door.
2.
Check that the ‘Green’ neon indicator located next to the thermostat on the main control panel has
extinguished.
3.
The thermostat control knob can be left at the normal operating temperature for future use.
Frying Guide and Care of Frying Oils and Fats.
1.
Prepare the food correctly. Prepare the food in as nearly uniform pieces as possible and bring the
food up to room temperature. Ensure that the food is free from excessive moisture and also
excessive crumbing when 'breading' is done.
2.
Preheat the frying medium to the recommended temperature for the particular food to be cooked
and no higher - specially prepared frying mediums are recommended.
3.
The frying medium should be at the correct temperature for the food to be cooked before lowering
the food into the tank. Avoid heating the frying medium to any higher temperature than is
recommended. Also avoid holding the frying medium at the frying temperature when there is no
food being cooked.
Any frying medium will break down if held for long periods at frying
temperatures.
4.
Lower the food gradually into the hot frying medium using a wire basket, until all the food pieces are
submerged. Avoid overloading the basket, we recommend no more that 900g per basket or 1800g
per load.
5.
Overloading will cause the temperature to drop so low that a longer frying time will be needed and
the foods will become grease soaked and unattractive.
6.
With a little experience you can determine what amount of food may be added to the fryer without
causing an excessive drop in temperature.
7.
If the temperature drop is excessive, either the food is too cold or there is too much food in the
fryer. Temperatures and cooking times quoted are based on average size batches being used in the
fryer.
8.
Continue cooking until the outside of the food is brown and crisp and the pieces are cooked through.
9.
The exact cooking time depends upon the size of the food pieces and upon whether the food has
been pre-cooked. When in doubt, test a sample and be sure.
10. Remove the food from the frying medium and allow the food to drain in the basket over the fryer.
11. Conserve the excess frying medium by letting it drain back into the fryer. This draining should not
consume much time if the fried food is to be served at its hot, crisp and flavoursome best.
12. Serve the food immediately after frying. Deep fried foods are at their flavour peak as soon as the
frying is complete. Serve them within a minute or two after they are taken from the fryer.
Fried
foods should never be held.
Frying Temperature Guide and Care of Frying Medium
Summary of Practical Care of Frying Fats and Oils
Fats and oils are unstable compounds. Even the best oils and fats will break down to some extent in
the fryer.
There are a number of causes of frying mediums ceasing to be edible. Heat and moisture are two of
the most important causes and we have both heat and moisture in the deep well fryer.
Frying medium is by far the most expensive item of deep well frying equipment, if the following
points are carefully observed, the cost of frying can be kept to a minimum.
C
AUTION
:
Turning ‘OFF’ the thermostat does not turn ‘OFF’ the main power to the fryer.
The power should ALWAYS be turned off at the main power switch located
behind the access door.
