Sage Smart Fryer BDF500, Информационная книга

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Method for the perfect chips
1. Select any of the following oils: peanut oil,
rice bran oil, sunflower oil, vegetable oil.
2. Use a floury unwashed potato such
as Sebago or King Edward. Using the
freshest potatoes will give the best results.
3. Wash and peel potatoes.
4. Cut into 1cm thick chips and place into a
large bowl. Cover with cold water & soak
for 30 minutes.
5. When ready to use, drain and dry
thoroughly with paper towel or a clean
teatowel. It is important to dry the chips
thoroughly as water and oil do not mix -
even contact with small amounts of water
can cause the oil to spatter.
6. Fill deepfryer with 4 litres of oil.
7. Set deepfryer to TWICE FRY CHIPS/
FRESH setting.
8. Select 1ST FRY and press the START/
CANCEL button to PREHEAT the oil.
9. Cook up to 1kg batch of chips at a time.
10. Place chips into basket and lower into hot
oil. Press TIMER button. Cook until the
alarm sound signals end of cooking cycle.
11. Remove chips from oil and drain on a tray
lined with paper towel to cool slightly.
12. Continue this method until all the potatoes
have been through the 1ST FRY.
13. Alternatively, to continue cooking
chips directly onto 2ND FRY, leave
blanched chips in basket and drain on
basket hook.
14. Select TWICE FRY CHIPS/FRESH
setting and choose 2ND FRY. Press
START/CANCEL button to PREHEAT the
oil and continue as below.
15. Place chips into basket and lower into hot
oil. Press TIMER button. Cook until the
alarm sound signals end of cooking cycle.
16. Remove chips from basket and drain onto
a tray lined with paper towel.
17. Season with sea salt and serve
immediately.
NOTE
Twice fried chips temperatures are based
on 1kg load of fresh hand cut potato chips.
Types of potatoes that make the most
succulent chips include the following:
Bintje, Kennebec, Red rascal, Sebago,
Russet, King Edward.
When should I change the oil?
What should I look for?
It is recommended to change the oil every
week if deep fryer is used every day.
If using once or twice a week, the oil can be
changed every three weeks.
There are distinct indicators that will show
you when your oil is no longer deep frying
effectively. These include:
• The surface of the oil will begin
to foam once heated.
• Smoke will appear on the surface of
the oil before the recommended deep
frying temperatures are reached.
• Oils can develop an ‘off’ smell. This
indicates that the oil has become rancid.
• The oil’s odour is that of the foods
you have cooked eg. seafood.
• The oil will change in viscosity, that
is, it will pour slowly and become
thick with a syrupy appearance.
Storage and preparation of used oil
Re-using your oil is best achieved if proper
methods are used after and during cooking.
1. Never season or salt food before or during
cooking as it will burn and discolour the
oil. This in turn shortens the lifespan of
your oil.
2. Cool oil completely before pouring
through a coffee filter or cloth to remove
food solids and debris.
3. Store in a sealed container either in the
refrigerator or in a cool dark cupboard.
4. Repeat the filtering and cleaning
process after each use.
5. Properly dispose of old used oil according
to council requirements.