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Hints for perfect deep frying 1. Neverusethefryerwithoutoil.
2. Alwaysusethebestqualityoilpossible.
Werecommendcorn,nut,seedorlight
oliveoil.Neverusebutter,margarineor
regularoliveoilorextravirginoliveoil.
3. Avoidmixingoilsofdifferentqualitiesor
types.
4. Changetheoilwhenitbecomesbrown or
milkyincolour.
5. Takeintoaccountthefoodtobe
cookedbeforesettingthedeepfrying
temperature.Asageneralguide
precookedfoodwillneedahigher
temperaturethanrawfood,andthe
largertheindividualitemsthelowerthe
temperatureshouldbe.
6. Largepiecesoffoodshouldnotbe deep
friedastheytaketoolongtocook and
therebyabsorbtoomuchoil.
7. Frysmallamountsatatime.Adding
toomuchatatimewilldecreasethe oil
temperatureandincreasethechance
thatfoodwillsticktogetherandreduce
thecrispiness.
8. Makesurethatfoodisdrybefore frying.
Wetfoodwillsplatter.
9. Alwaysdryorrollwetfoodin flourbefore
coatinginabatter.Otherwisetheextra
steamcreatedwillseparatethecoating
fromthefood.
10.Preheattheoilwiththelidon.
11.Removelidwhilstcooking.
12.Neversprinklesaltorseasoningoverthe
cookedproductinthebasketwhenitis
intheraisedpositionabovetheoil.This
willcontaminatetheoil.