13
Tips for correct frying
– Each food has a recommended
frying temperature which should be
respected, because if the
temperature is too low the frying will
be oily, while if it is too high the
food will be too crispy on the outside
and raw inside.
– Use a good special oil for frying.
– Put the basket with the food to be
fried into the oil only when the oil is
at the correct tem~erature (after the
temperature indicator light has gone
out).
– Do not overfill the basket otherwise
the oil temperature will drop
suddenly and the frying will be
greasy and uneven.
– If possible the food should be of the
same thickness and not too thick.
– When the food is cut too thick it
cooks badly in the middle, even if it
looks good. If it is of the same
thickness cooking will be ideal and
uniform.
– Large items of food (chicken, whole
fish, etc.) which remain partly
uncovered must be turned half way
through cooking.
– Before putting the food into the
basket dry itthoroughly, otherwise the
food, especially potatoes, will be soft
after cooking.
– Fish, meat, vegetables and all other
food which contains a lot of water
should be coated with breadcrumbs
or flour. Make sure to shake off the
excess of breadcrumbs or flour.
– Never salt the food in the fryer.
– At the end of frying do not leave the
food in the basket inside the fryer:
the fatty vapours given off in fact
made the fried food soft, so that it
loses that crispiness which is the
sign of good frying.
– For best results filter the oil after
cooking a few times and change it
frequently.
Oil fire
– IMPORTANT: If the oil catches fire
suffocate the flames immediately
using the fryer cover.
– Never use water, because this
would cause the flames to become
worse.
Use of the cover
– To position the cover correctly fold
the basket handle inwards (fig. 18
and 19 - arrow “A’).
Fig. 19
A
