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4Lower the lid (to prevent spitting of hot oil).
5Lower the basket to the frying position.
•You can observe the cooking process by raising the lid or looking through the viewing window to observe progress.
6When the food is cooked, raise the lid, lift the basket out of the oil, give it a shake, and place it in its raised rest position for a few seconds to drain.
7Lift the basket out and shake the fried food into a dish with oil absorbing kitchen paper.
8After use, disconnect from the mains supply and allow to cool. Wipe any spilt oil from the fryer body.
Cooking home- battered foods
(without the basket)
This method allows for the fact that if wet batter is placed in the basket prior to cooking the food may stick.
1Leave the basket fully submerged in the oil.
2Dip food in the batter until it is evenly coated and allow to drain for a moment to remove excess batter.
•To check that the oil is hot enough for your battered food, drop a drip of batter into the oil. If the oil is hot enough the batter should immediately rise to the surface but should not smoke. If this action causes any smoke then the temperature is too high and should be reduced.
3Once evenly coated, carefully lower your battered food into the hot oil and allow to ‘seal’ for about 30 seconds before turning. See table on page 9/10 for frying times and quantities of food per fry.
4Fry until batter is golden brown and the food inside is cooked but not dried out.
WARNING: Take care as the oil may spit as the food is added.
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