Sage Smart Fryer BDF500, Информационная книга

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Water and oil do not mix – never add any
water or other liquid to hot oil. Even small
amounts of water will cause the oil to splatter.
The deep fryer will generate a lot of heat and
steam during and after the cooking process.
To prevent the risk of burns, do not touch or
block the steam ventilation area on the lid.
Extreme caution must be used when the
deep fryer is filled with hot oil or other liquid.
Do not move the deep fryer during cooking
and allow it to cool before removing oil.
Tips
Foods should be crisp when deep fried.
If results are soggy, the oil isn’t hot enough.
This can be attributed to one or more of
the following:
• Not enough preheating time.
• Temperature too low.
• Too much food in the basket
(do not fill more than two thirds full).
• Do not use solid frying oil, only use liquid
oils.
Use good quality liquid oil. For best results,
use the below recommended oils.
NOTE
We don't recommend cooking more that 1kg
of food at a time.
The most suitable oils for
deep frying include:
All oils have different smoke points. Smoke
points are the point at which the fat begins to
break down into visible gaseous products.
• The smoke point of different fats is
determined by the free fatty acid content
of the fat. Generally, the lower the free
fatty acid content the more stable the
fat and the higher the smoke point.
• Free fatty acid levels are generally
lower in refined vegetable oils with a
smoke point of around 230°C. Where
as animal fats are around 190°C.
• The smoke point of a deep-frying
fat is lowered every time it is used.
Food particles are always left
behind after cooking. This will also
lower the smoke point of the fat.
• Olive oil is not recommended
or deep frying due to its low
smoke-point temperature.
• Suitable oils for deep frying include:
Peanut oil, Vegetable oil, Canola oil,
Safflower oil and Rice Bran oil.
Peanut Oil
Peanut oil is obtained from the kernels
of the ground nut or peanut. It has a
delicate flavour, nutty odour and has a
high smoke point. Peanut oil is high in
mono-unsaturated oil and Vitamin E.
Vegetable Oil
A general term that refers to a blend
of oils extracted from various seeds and
fruits. Vegetable oil has a very mild flavour
and aroma. It is low in cholesterol and
saturated fats.
Canola Oil
Made from seeds of the canola plant.
It is relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland,
neutral flavour.
Safflower Oil
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
Rice Bran Oil
The oil is extracted from the germ and husk
of rice. It has a mild, nutty flavour and high
smoke point. It is high in vitamin E and
antioxidants.
NOTE
Do not overfill the basket. Large quantities
of food may cause the oil to bubble and
overflow. Small batches of food cook much
better and make operation of the deep fryer
safer.