34
Deep fry cooking with home
battered food.
This method allows for the fact that if
wet batter is placed in the basket prior to
cooking the food may stick to the basket.
THIS METHOD OF COOKING REQUIRES
EXTREME CARE.
1. Follow steps 1 - 6 only from the deep fry
cooking instructions on page 6.
2. Place the frying basket into the vessel with
the heated oil.
3. Coat the food in batter (see recipes on
page 25) and allow it to drain slightly to
get rid of the excess coating.
4. Very carefully, slowly lower the coated food
into the hot oil, using a suitable implement
or tongs.
This allows the batter to become solid
and prevents it sealing to the mesh of the
basket.
Note:
Remember to take care as the oil may
spit as the food is added.
5. You can now follow the deep fry cooking
instructions from steps 8-10 on page 6
.
35
Type
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
PRAWNS
Fresh
600g
MAX
5-7
Crumb/batter
Frozen
600g
MAX
3-5
Fry frozen
FISH
Small pieces
400g
MAX
3-5
Crumb/batter
Fresh fillets
600g
MAX
7-10
Crumb/batter
Frozen fillets
600g
MAX
5-7
Fry frozen
CALAMARI
Fresh
500g
MAX
5-7
Crumb/batter
Frozen
500g
MAX
3-5
Fry frozen
Type
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
Fresh chicken
portions
SMALL
400g
MAX
15-20
Crumb or batter
LARGE
600g
MAX
20-30
Crumb or batter
Chicken or Veal
Schnitzel
FRESH
250g
MAX
5-10
Crumb
FROZEN
250g
MAX
3-8
Crumb
Frying times and temperatures
Fish and Seafood
Meat and Poultry
23