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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 recom-
mended. 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.
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. With a little experience you can
determine what amount of food may be added to the fryer without causing an excessive drop in
temperature. 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.
5.
Continue cooking until the outside of the food is brown and crisp and the pieces are cooked through.
6.
he 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.
7.
Remove the food from the frying medium and allow the food to drain in the basket over the fryer.
8.
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.
9.
Serve the food immediately after frying.
10. 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:-
a. Select one of the recommend mediums for deep frying (Hydrogenated shortening, high grade
lards or salad oils made from peanuts, cottonseed or corn). Know the smoking temperature of
the one you select, generally the heat temperate qualities and stability of frying oils,
particularly peanut oil, are perhaps greater than that of the solid fats.
b. Avoid burning the medium - either when putting new medium into fryer or during frying,
No
food needs a deep well frying temperature higher than 195°C and most foods should be fried
around 180°C.
c. Have rapid 'turnover' of the frying medium. The term 'turnover' means the rate at which fresh
medium is added to the old medium in the fryer.
d. Filter the frying medium daily, or more often if necessary, to remove crumbs and other
sediment.
e. Clean fryer each time the medium is filtered, to keep it free from gum. Also be sure that all
soap and detergent is thoroughly removed from the fryer after cleaning it.
f. Taste the frying medium daily to be sure there is no 'Off' flavour which may be transmitted to
other foods.
If these simple precautions are taken consistently, fried foods can always be served at their delicious
best. Furthermore, the breakdown of frying medium can be kept at a minimum and the cost of
frying operations can be considerably lowered.
Operation
