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SKF 2800 B3
How to hinder unwanted aftertastes
Some foodstuffs, especially fish, release fluids when being fried . These fluids
collect in the oil or fat and can influence the smell and taste of fried foods that
are later cooked in the same oil or fat .
Proceed as follows to obtain a neutral-tasting oil or fat:
■
Heat the fat or oil to 150°C and and place two thin slices of bread or a
couple of small sprigs of parsley into the frying basket
3
.
WARNING! RISK OF BURNS!
Always close the appliance lid
r
before lowering the frying basket
3
with
the parsley or the bread into the hot oil or fat .
Splashing fat can cause burns .
■
Close the appliance lid
r
and then lower the frying basket
3
into the fat .
■
Wait until the oil or fat is no longer bubbling and remove the bread or parsley
with a skimmer . The oil or fat now has a neutral taste once again .
Healthy nutrition
Nutritional experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e .g . linoleic acid) . However, these oils and fats lose their
positive characteristics faster than other oils and must therefore be exchanged
more frequently .
Orient yourself on the following guidelines:
■
Exchange the oil or fat regularly . If you use the deep fat fryer mainly to
prepare chips and strain the oil or fat after every use, it can be used 10
to 12 times .
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However, do not use the oil or fat for longer than six months . Always follow
the instructions given on the packaging .
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As a general rule, oils and fats cannot be used so often if you mainly fry
foods with lots of proteins, such as meat or fish .
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Do not mix fresh oil with old oil .
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Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency .
Содержание SKF 2800 B3
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