Russell Hobbs 17892, Инструкция по эксплуатации

Страница: 7 / 16

7
39 Don’t lower the basket while the lid is open. The lid is there to
protect you from the hot oil.
40 Close the lid and press down till the latch clicks into place.
41 Press the handle release button, and lower the handle slowly.
This will lower the basket into the oil.
42 Finished? – unplug the fryer and let it cool before cleaning.
43 Continue frying? – check the oil level and top up as necessary.
frying guide
the wrong way
44 Bring the oil to the ideal frying temperature.
45 Fill the basket to the rim. You’ve got an extra 25% of the original
mass sharing the heat, so the temperature plummets.
46 The thermostat recognises this, turns the element on, and tries to
bring the whole mass up to frying temperature. This takes time.
47 The oil, being a liquid, heats up fairly uniformly.
48 The food, as it’s solid, heats up from the outside in.
49 The heat causes a skin to form on the outside of the food:
a) the skin prevents moisture leaving the food
b) so it takes even longer for the food to reach temperature
c) so the skin gets thicker
d) so it becomes even more difficult for the moisture to escape
e) so some of the moisture is trapped forever
f) so your food is soggy
50 That’s only half the story.
51 When you put food into the fryer, you should see bubbles.
52 This is steam, formed when the moisture inside the food heats up.
53 This steam normally prevents oil from soaking into the food.
54 If the food heats up slowly, there’s not enough steam, so more oil
soaks into the food, so it gets even soggier.
the right way
55 Bring the oil to the ideal frying temperature.
56 Put a single layer of cold food into the basket. You’ve got an extra
8% of the original mass, so the temperature only drops a little.
57 The thermostat turns the element on, and bring the whole mass
back up to frying temperature very quickly.