10
frying times
Use these times purely as a guide. Check that food is cooked
through before serving. If in doubt, cook it a bit more. Chips and
other veg should be crisp. Cook meat, poultry, and any derivatives
(mince, burgers, etc.) till the juices run clear. Cook fish till the flesh is
opaque throughout.
chips (french fries)
Use a chipping potato, like King Edward, Cara, Maris Piper, Romano
or Desirée.
• Peel, cut, rinse, drain, and dry thoroughly. Don’t put more than
two layers of chips in the basket at a time. For best results, fry in
two stages:
stage 1
fry for 5-10 minutes (depending on quantity) at 170°C.
When the chips reach pale gold, and the outside is firm, lift
the basket out of the oil, and let the chips drain and cool
stage 2
fry for 2-4 minutes at 190°C. When golden brown and crisp,
remove from the oil, and drain in a colander lined with
kitchen towel.
frozen chips (french fries)
Follow the directions on the package.
other vegetables
Many vegetables may be deep fried – onion rings, mushrooms,
cauliflower florets. They can be fried from fresh or frozen, and
should be coated.
frozen food
(small pieces in batter, breadcrumbs, etc.)
• Frozen food cools oil quickly, so fry a single layer at a time..
• Keep the pieces apart, or they’ll stick together.
• Shake off excess ice or water before adding the food to the oil.
• Use the highest temperature setting, and lower the basket slowly
into the oil, to reduce foaming.
• For pre-packed food, follow the instructions on the package.
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