Loading ...
Loading ...
Loading ...
8
HINTS AND TIPS
• Adding food to the oil reduces the temperature of the oil.
• If you add a little food, the temperature will recover quickly, and the food will be cooked
properly.
• When you put food into the appliance, you should see bubbles given off. This is steam,
formed when the moisture inside the food heats up.
• The steam coming out of the food prevents oil from soaking into the food.
• The food cooks uniformly – firm and crisp.
• If you add too much food, the temperature will not recover, and your food will absorb oil.
• If the oil foams and threatens to overflow, there’s too much food in the basket (take some
out), the food is too moist (dry the food with paper towel and try again), or the oil is old or
contaminated (replace it).
• Every time oil is heated, it deteriorates.
• Every time food is put into it, moisture, particles of food and fat, flour and spices from
coatings, water from frozen foods, cause further deterioration.
• Particles blacken, burn, and stick to the next batch of food, altering its look and taste.
Filtering the oil can alleviate this a little.
• Pre-cooked and oven chips have a coating of oil from the pre-cooking process. This will
thicken and discolour the oil in your fryer.
• If you fry coated foods often, it’s worth keeping two lots of oil, one for coated foods and
one for “oil-friendly” foods. Keep them in separate, labelled containers.
• Even filtered oil will be past its best after 10 to 12 uses. It may look OK, but it’ll already have
affected the quality and taste of your food.
• As a rough guide, if you notice a marked improvement in flavour after changing the oil, you
should have changed it earlier.
• Don’t top up oil that’s past its best. You’re just wasting new oil.
CARE AND MAINTENANCE
• Unplug the fryer, and leave it to cool down fully.
• If you intend to move the fryer without emptying it, take care, it’ll be heavy.
• Don’t put the fryer in water or any other liquid.
• Don’t put the fryer in a dishwasher.
• Don’t use harsh or abrasive cleaning agents or solvents.
• Cover the work surface generously with paper towel (at least three layers thick).
• You’ll need a suitable container for the used cooking oil. If the container doesn’t have a
wide opening, use a funnel.
• If you want to filter the oil at the same time, support a fine sieve over a wide necked
container, or fit the funnel with a filter paper.
• The lid is removable for easy cleaning. Open the lid, and lift it straight upwards and out of
its mounts.
• Use the handle to lift the basket straight up out of its mounts on the front of the fryer.
Emptying the bowl
• If you’re using a funnel, fit it to the oil container.
• Pour the oil from the side or rear of the bowl into the container or funnel – don’t pour from
the front, or you may get in on the controls.
• If you’re filtering at the same time, you’ll need to pour the oil a little at a time, waiting till
the last lot has filtered through before adding the next lot.
Loading ...
Loading ...
Loading ...