Cooking hints
Changing the oil or fat
The oil or fat must never fall below the minimum level, when this occurs top up with new oil. It is advisable to change the oil regularly to maintain the quality and taste of the food. The length of time the oil or fat last depends on what is fried.
For example, the oil must be changed more often if food coated in breadcrumbs is fried frequently.
Oil deteriorates if constantly reheated, we advise that the oil be completely changed after every 5/8 uses or it should be completely changed in the following circumstances:
•unpleasant odour
•smoke when frying
•oil becomes dark in colour
How to fry correctly
•The food to be fried should not be lowered into the oil until the the pilot lamp switches off.
•Do not overfill the basket.Too much food in the basket lowers the temperature of the oil suddenly, with the result that the food will be greasy and
•When frying small quantities of food, the temperature of the oil must be set lower than the temperature indicated to avoid the oil boiling too violently.
•Check that the food is sliced thinly and evenly. Thick slices will not be fried throughout, although they will look very attractive on the outside. If the food is evenly sliced, each slice will be per- fectly fried at the same time.
•Be sure to dry the food carefully before frying. Damp foods - especially potatoes - remains soggy after frying. Foods with a high water content (e.g. fish, meat and vegetables) should be dipped in breadcrumbs or flour. Remember to shake off any excess flour or breadcrumbs before frying.
7 | Electric Fryer F16313 |