Loading ...
Loading ...
Loading ...
5
1. Lift up the basket handle until it clicks. This will raise the basket out of the oil.
2. Put the prepared food pieces in the basket. Try not to put more than two layers of food in
the basket. If you need to fry more, do it in batches.
3. Press the basket handle release button and slowly lower the handle. This will lower the
basket into the oil.
4. The oil will foam as it comes into contact with water from the food. As long as the foam
doesn’t threaten to overflow the bowl, this shouldn’t be a cause for alarm.
5. If the foam threatens to overflow the bowl, raise the handle to lift the basket out of the oil.
See HINTS AND TIPS for possible solutions.
6. Close the lid.
Frying the food
1. Stay in the kitchen and keep an eye on the frying process.
2. Don’t lean or reach over the fryer while the oil is hot.
3. Wait till the food has cooked then unplug the fryer from the wall socket (switch the socket
off first, if it’s switchable).
4. Lift up the basket handle until it clicks to raise the basket out of the oil.
5. Stand back, and press the lid button E, to open the lid. Beware of escaping steam.
6. Put on an oven glove, then use the handle to lift the basket straight up, out of its mounts
on the front of the fryer.
7. Empty the food into the lined colander to drain before serving.
8. Refit the empty basket onto the fryer. Align the tab in front of the handle with the slot in
the front of the fryer, and slide the basket down into its mounts on the front of the fryer.
• If you’ve finished, leave the dryer to cool down before cleaning.
• If you want to fry another batch of food, check the oil level and top up as necessary.
COATINGS AND BATTERS
Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects
the food, helps prevent juices leaking into the oil and gives a crisp tasty result. Generally,
coatings won’t stick to frozen foods.
Seasoned flour
Thicker coatings don’t stick well to wet/damp foods, so coat them first in seasoned flour. Use on
its own to coat small whole oily fish like whitebait.
Egg and breadcrumbs
Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal for
foods that are to be served cold, as it stays crisp for hours.
1. Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till
fully coated. Press well, then shake off any excess.
2. Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking
scraps of bread till golden, then crush or process to a fine crumb.
Basic batter
• 100g self raising flour
• pinch of salt
• cold water
Just before it’s needed, mix the salt and flour with enough water to form a smooth cream that
will coat the back of a spoon.
Basic fritter batter
• 100g self-raising flour
• 5ml (1tsp) cooking oil
• pinch of salt
• cold water
Sift the flour and salt into a bowl. Stir in the oil. Just before it’s needed, stir in enough water to
form a smooth batter.
Loading ...
Loading ...
Loading ...