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-11-
OPERATION
Size of food should be uniform to ensure all the food is fried evenly.
Thawed, room temperature food will cook through better, however, small frozen foods such as chips
and prawns may be cooked from frozen successfully.
Drain and dry food before frying, especially fresh fish and defrosted chicken pieces etc. Wet food
shortens the life of any frying medium by causing foaming and accelerating the formation of free
fatty acids which degrade the oil. Wet food also lowers the frying temperature more, which results
in greasy foods and longer frying times.
Heat the frying medium up to the correct temperature for the particular food and no higher, and
carefully lower the food into it.
Turn the fryer to a lower temperature when there is no food being cooked. Any frying medium will
break down faster if held for long periods at high temperature without frying food.
Lower food gradually into the hot frying medium using a wire mesh basket until all pieces are
submerged. Avoid overloading the basket with frozen foods.
Food should be fried quickly in small batches rather than "boiled" in large quantities for a long time.
Overloading will cause the frying temperature to drop so low that the food will be greasy and
un-attractive. If the frying temperature drop is excessive, either the food is too cold or there is too
much of it in the basket.
MAX BATCH SIZE 1.5kg PER BASKET
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