Cooking with your Deep Fryer The Perfect Chip.
•For perfect fries and wedges old potatoes are ideal. The potato should be low starch, waxy variety i.e. chats, new potato or desiree potatoes.
•Make sure that the chips are cut evenly to guarantee even cooking.
•The cut chips should be rinsed under running water until the water runs clear. This removes excess starch from the potatoes, starch burns at high temperatures.
•Dry on kitchen towel before frying.
•Shake the basket at short intervals to encourage even browning and to prevent chips from sticking together.
•Homemade fries are double cooked. The first fry blanches the chips so that they cook through. The second fry colours the chips and gives them a crisp crust. Use the table below as a guide.
•Cooking times will vary depending on the size of your fries or chips and the variety of the potato used.
Hints for cooking the perfect frozen chip.
•Do not defrost frozen precooked chips. For the best results they should be taken directly from the freezer to the fryer.
•Heat oil to the maximum setting,
•Place up to 1kg frozen chips into the fryer basket and lower into the hot oil for 1 - 2 minutes to seal.
•Lift the basket out and rest the drainage lever inside the rim of the cooking vessel. Allow the oil to heat up again.
•Lower the basket again and fry the chips for a further 3 - 4 minutes until golden brown. The time required will depend on the size and cut of the chip, and personal taste.
•Allow chips to drain for a moment before removing from the basket and seasoning.
| Temperature | Time for first fry | Temperature | Time for second | |
| Control settings | (blanch) | Control Settings | fry - Max temp | |
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Thin fries - | 8 | 5 min | 10 | 5 min | |
french fries | |||||
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Thick chips | 8 | 10 |
Wedges
8
10 min
10
10 min
•Allow oil to heat up to 2nd temperature before
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