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14
frying guidelines
For even frying, cut food items such as chips to the same size and choose similar
sized pieces of sh and chicken.
Always make sure that the food you are frying is as dry as possible (battered foods
are the exception) to avoid spitting and overowing. Take care.
It is important to take into account the food to be cooked and the temperature it
requires. Use the guidelines in table 1, manufacturer’s cooking instructions and your
own expertise to guide you.
Don’t overload the fryer basket. Doing so will cause the oil temperature to drop,
causing your food to become greasy rather than crispy.
Also, food in an over full basket will not cook evenly as the oil may not reach all of
the items. Cook large quantities in batches.
Make sure that you check that food has cooked through to the centre. If your oil
temperature is too hot, the outside may brown quickly while the food inside is still
uncooked.
To check food has heated through, use this quick test:
Take a knife or metal skewer and push it into the centre of the food. Hold it there for a few
seconds then remove it. If the skewer or knife is hot to the touch, the food is hot in the
middle.
Alternatively use a food thermometer. Chicken is cooked when the juices run clear and
the meat is no longer pink in the centre.
1.
2.
3.
4.
5.
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