Using the fryer
Frying tips
Do not add salt, powders or sauces to food while the basket is over the hot oil. This can cause the oil to "spit" or froth which could cause burns.
–The oil must be hot enough to seal and cook the food quickly. If the temperature is too low, the food will absorb oil. Wait until the temperature control light goes out (which means the set temperature has been reached), before placing food into the fryer.
–When frying deep frozen items, use the lowest temperature indicated on the manufacturers packaging.
–Use the correct ratio of food to oil/fat. This should be between 1:10 and 1:15.
Example: approx. 1 - 1.5 quarts (1 - 1.5 liters) of oil to fry 1/4 lb (100 g) of frozen french fries. Food will get too hot if you use too much oil. If you try to fry too much at once the oil will cool down too much.
–Heating the oil for too long will speed up its spoiling time.
–Food should be as dry as possible since moisture can cause frothing. Dab wet or moist food with paper towels until dry and remove any traces of ice from frozen food.
–Lower the basket into the reservoir slowly to prevent oil from splashing or frothing.
–Rinsing potatoes under water and drying with a towel before frying will prevent them from sticking together.
–Season the food after it has been removed from the fryer and drained.
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