7.3 Tips and tricks
–If you have large quantities of food to deep fry, you are advised to remove the basket from the tub after
–After every use of the deep fryer, remove any resulting remainders of food from the oil or fat.
–Replace the deep frying oil or fat completely if the food you are deep frying no longer becomes crispy despite having set the correct temperature or if the oil or fat goes brown.
–Only ever use fat for deep frying that is devoid of water and protein. Such fats have a high smoking point. This means that such a fat is a
–The following foodstuffs are suitable for deep frying: small pieces of meat and fish, vegetables, potatoes, pastries, fruit and breaded foodstuffs.
–Do not deep fry very large quantities at once as the fat would cool down too much.
–After cooling down, close the lid. This is necessary for safety reasons and prevents dirt from falling into the fat.
Would you have known?
–With your deep fryer you have a possibility of preparing tasty meals.
–Valuable ingredients are retained and serve to protect your health.
–During deep frying (from 340 °F), oil and fat takes on neither an odour nor taste. So, you can deep fry fish and fruits straight after one another. Residues (bread crumb coating etc.) must be removed.
–Remove ice from deep frozen foodstuffs. Fill the basket outside of the deep fryer.
–Allow deep frozen fish to thaw slightly. This will shorten the deep frying time and the fish will take on a lovely golden yellow colouring.
–Peel zucchini and aubergines before coating them with bread crumbs. The bread crumb coating will then adhere better.
–Cut into cutlets several times on the bone before deep frying them. This facilitates uniform deep frying.
–Moist or frozen food leads to particularly hefty foaming of the fat when it is inserted. Slowly lower the filled basket several times. This prevents overflowing of the fat.
–Dab freshly deep fried food with a kitchen cloth.
–Set the recommended temperature.
The surface will crust too fast if the frying fat is too hot. Its interior will remain raw, though.
The food will take on too much fat if the fat is too cold.
–If the fat is at the right temperature, its pores will close swiftly when it is dipped in and proteins will form a protective crust. So, only a small amount of fat is able to penetrate into it. Also dry freshly deep fried food with a kitchen cloth. This reduces the amount of fat even more.
–As the result of the short heating up time, valuable and vital nutrients such as vitamins and minerals are retained.
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