CARE OF FAT

In three to six months you may spend as much for fat as you paid for your kettle. So fat is an item you want to know all about; how to select it; how to manage it. The more production you can get from each pound of fat, the more profitable your frying operation will be.

To get a high rate of production per pound of fat you have to avoid two things. One is early breakdown and spoilage of the compound so that you have to throw it away before it does enough work to "earn its keep." The other is excessive sponging up of fat by the food being fried.

The main cause of fat breakdown is excessive heat. On the other hand abnormal absorption is caused by frying too long at too low temperatures. One answer to both problems is exact control of heat — so that fat neither smokes up nor soaks up.

Of course, no fat "keeps" forever. Not only heat, but air and moisture, salt particles and crumbs of food work to break it down. But you can slow up fat deterioration by maintaining proper temperatures and by draining your kettle, filtering or straining the fat once or twice a day and by keeping the kettle itself absolutely clean.

A number of commercial devices and materials are available to aid in eliminating fat impurities. There are several excellent models of pressure filters as well as strainer-type filters, which, if used regularly, will prolong life of fat.

However, no purification device will renew broken down or rancid fat or put new life into it. Once you have allowed fat to break down it becomes unsuitable for frying — in fact browning is impossible.

In addition to filtration, you can prolong the usefulness of fat by sweetening it with fresh compound every day

-replacing about 15% of the bulk you started with. If you do enough frying so that normal absorption of fat in food amounts to 15% to 20% of the capacity of your kettle every day - then you can call that your turn-over food. It means you can add the recommended 15% of fresh fat without discarding any of the old.

10 POINT PROGRAM

TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS

1.Choose a fat that does not break down quickly.

Hydrogenated shortening, corn, and peanut oils are less likely to break down under high temperatures.

2.Do not fry foods at temperatures above those recommended. The higher the fat temperature, the more rapid the rate of fat deterioration.Above

400°F fats quickly deteriorate.

3.During short intervals between frying, turn the heat down. Do not keep heat on for long periods between batches.

4.Keep fat clean. Strain or filter daily or at end of each shift. Add at least 15% fresh fat to your kettle daily.

5.At least once a day, cool a small amount of fat and taste it to see if it has picked up foreign flavors.

6.Discard fat that tends to bubble excessively before food is added.

7.Do not overload baskets-pieces should not touch when frying. Shake baskets to prevent food from sticking together. Fry similar sizes together.

8.Never salt foods directly over fat, salt in fat reduces its life.

9.Raw, wet foods, such as potatoes and oysters, should be drained or wiped dry before frying to extend the life of the frying fat. Have foods to be fried at room temperature.

10.Keep fat temperatures below smoking point to minimize frying odors.

Page 5 Page 7
Page 6
Image 6
Toastmaster TMFE30, TMFE15 manual Care of FAT
Page 5 Page 7

TMFE15, TMFE30 specifications

Toastmaster is a well-established name in the world of kitchen appliances, and its TMFE15 and TMFE30 models reflect the brand's commitment to quality and versatility. Both models are designed to be efficient, user-friendly, and capable of meeting a variety of food processing needs, making them ideal for both home cooks and professional chefs.

The Toastmaster TMFE15 is specifically tailored for smaller kitchens or users seeking a compact option without sacrificing functionality. With a powerful motor and a range of attachments, this food processor excels at tasks like chopping, slicing, shredding, and pureeing. Its easy-to-use controls allow users to switch between functions seamlessly, while the durable construction ensures longevity and reliability. The TMFE15 features a safety lock mechanism that prevents operation when the bowl is not securely attached, adding an essential layer of safety to its design.

On the other hand, the TMFE30 is built with larger capacities in mind, making it suitable for meal prep for families or gatherings. This model comes equipped with a more robust motor and advanced features, including multiple speed settings that provide greater control over food processing tasks. Its larger bowl capacity allows for handling bigger quantities of ingredients, making it ideal for batch cooking. Like the TMFE15, the TMFE30 also includes a variety of attachments, including dough blades and multi-purpose discs, offering flexibility for a range of culinary tasks.

Both models stand out for their ease of cleaning, with removable parts that are dishwasher-safe, making post-cooking cleanup a breeze. The innovative design also prioritizes storage efficiency, as components can be conveniently stored in the unit itself or stacked away when not in use.

In terms of technology, these food processors utilize advanced motor technology that delivers consistent performance. The powerful motors are designed to handle tough ingredients, ensuring smooth and uniform results every time. Additionally, their hygienic materials and BPA-free plastic construction promote a safe food preparation environment.

Overall, the Toastmaster TMFE15 and TMFE30 are excellent additions to any kitchen. They offer a blend of functionality, safety, and convenience, catering to the varying needs of home cooks and culinary enthusiasts alike. Whether one is looking for a compact option or a larger capacity processor, Toastmaster has crafted solutions that make food processing easier and more enjoyable.
Top Page Image Contents