Electric Deep Fryer
F26
9
COOKING HINTS
HOW LONG THE OIL OR FAT LASTS
The oil or fat must never go below the minimum level.
It must also be completely renewed at intervals. The length of time
the oil or fat lasts depends on the foods fried.
For example, breaded foods dirty the oil more than simple foods.
As in any deep fryer, the oil deteriorates if heated up repeatedly!
Even if used and filtered correctly, it should therefore be complete-
ly replaced regularly.
The rotating basket allows this deep fryer to be operated with only
a small amount of oil.
This has the advantage that the quantity of oil
thrown away is reduced by about 50% compared with the amount for
other deep fryers on the market.
HOW TO FRY CORRECTLY
•
It is important to follow the temperature recommended for
each recipe. If the temperature is too low, the fried food absorbs
oil. If it is too high, a crust forms immediately, leaving the inside
raw.
•
When frying small quantities of food, the temperature of the oil
must be set lower than the temperature indicated to avoid the
oil boiling too violently.
•
Wait until the oil has reached the right temperature (when the
light goes out) before immersing the food to be fried.
•
Do not overfill the basket. This would lead to a sudden drop in
the temperature of the oil and the food would be excessively
greasy and unevenly fried.
•
Make sure the food is thin and of an even thickness. Despite
their attractive appearance, thick pieces cook badly inside, while
if the thickness is uniform, all pieces cook perfectly at the same
time.
•
To avoid splashes of oil, make sure the food is com-
pletely dry before immersing it in the oil or fat.
Moist food also becomes soggy after cooking (particularly pota-
toes). Food with a high water content (fish, meat, vegetables)
should ideally be breaded or floured. Make sure excess bread or
flour is removed before immersing in oil.
