Canmac TT14, Инструкция по эксплуатации, Страница: 11 / 17

FRYING
PROCEDURE
1.Is the oil temperature 165° C, more?
2.Is pressure building rapidly when you start the timer?
Just one piece of chicken will produce steam much slower than a full basket.
Too many pieces of chicken can, on the other hand, chill the oil and cause
it to overflow.
Use good quality breading mix. It should be spicy and not be too bland,
and it should stick to the food and not drop off during cooking.
Follow the manufacturer’s instructions for the breading mix. Usually it is best
to bread and leave to stand for at least 30 minutes and bread again before
cooking. Shake off any excess breading mix of course.
If you do not leave the coated chicken to stand before frying, the coating may
well drop off during frying. Keep these fundamentals in mind and you will get
good results.
If your results are below expectations first check.
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