Morphy Richards DF45075M Getting the best from your fryer, Cooking home-batteredfoods, Chips

DF45075M Rev 1 20/12/04 11:15 AM Page 7

Cooking home-battered foods Cooking

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 in the down position.

2 Coat the raw food in the batter and allow it to drain slightly to get rid of the excess coating.

3 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.

WARNING: Take care as the oil may spit as the food is added.

Getting the best from your fryer

Oil

•Always ensure that you use good quality oil for deep frying. We recommend liquid vegetable oils, alternatively use corn, groundnut or rapeseed oil. Avoid mixing oils of different types and quality.

•Solid fat (lard) and solid oil can be used, this should be first melted in a pan until softened, then carefully transferred into the fryer bowl.

•Change the oil when it becomes brown or cloudy in colour, usually after frying 15 times.

IMPORTANT: Do not switch the fryer on until the fryer bowl is filled with oil or solid oil or lard.

•Your food must always be completely dry in order to avoid overflowing, to prolong the use of the oil and to give a crispier finish to the food.

•Pieces of food should be of the same size and thickness.

•As a general guide pre-cooked foods need a higher cooking temperature than raw foods.

•Do not overload the basket as it may cause a drop of temperature that may leave the food greasy.

•Cook your food thoroughly. Remember that your food may begin to turn golden brown before it is cooked through.

•Avoid leaving food to drain for too long in the basket as the food may become soft and lose its crunchiness.

•Select your cooking utensils with care. Do not use utensils that may melt. Metal utensils become hot and therefore should have insulated handles. When using metal utensils, take care not to damage the non-stick coating of the bowl.

•All foodstuffs contain moisture. When lowered into the hot oil the water turns to steam. Most of the steam escapes harmlessly through the lid vent, but trapped steam may escape when opening the lid - so care is needed.

Chips

•Old potatoes are ideal for making chips. Your chips should be evenly sized so that they cook evenly. They should be rinsed in a colander under a cold tap and dried using a kitchen towel or absorbent paper. For best results fry your chips for 10-12 minutes; shaking the basket at intervals to ensure chips get an overall browning.

•For best results, we recommend no more than 900g of frozen chips or 1.2kg of fresh chips are fried.

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