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18
COOKING TECHNIQUES & TIPS
Method for the perfect chips
1. Select any of the following oils: peanut
oil, rice bran oil, sunflower oil,
vegetable oil.
2. Use a floury unwashed potato such as
Sebago or King Edward.
3. Wash and peel potatoes.
4. Cut into 1cm thick chips and place into
a large bowl. Cover with cold water and
juice of a lemon to prevent potatoes
from browning.
5. When ready to use, drain and dry
thoroughly with paper towel.
6. Fill deepfryer with 4 litres of oil.
7. Set deepfryer to TWICE FRY CHIPS/
FRESH setting.
8. Select 1ST FRY and press the
START/CANCEL button to PREHEAT
the oil.
9. Cook 1kg batches of chips at a time.
10. Place chips into basket and lower
into hot oil. Press TIMER button. Cook
until the alarm sound signals end of
cooking cycle.
11. Remove chips from oil and drain on a
tray lined with paper towel; refrigerate
until cooled.
12. Continue this method until all the
potatoes have been through the
1ST FRY.
13. Alternatively, to continue cooking
chips directly onto 2ND FRY, leave
blanched chips in basket and drain on
basket hook.
14. Select TWICE FRY CHIPS/FRESH
setting and choose 2ND FRY. Press
START/CANCEL button to PREHEAT
the oil and continue as below.
15. Place chips into basket and lower
into hot oil. Press TIMER button. Cook
until the alarm sound signals end of
cooking cycle.
16. Remove chips from basket and drain
onto a tray lined with paper towel.
17. Season with sea salt and
serve immediately.
NOTE
Twice fried chips temperatures are
based on 1kg load of fresh hand cut
potato chips.
Smaller batches of chips can be
cooked, follow chart on page 20 for
cooking temperatures and times.
Types of potatoes that make the most
succulent chip include the following:
Bintje, Kennebec, Red rascal, Sebago, Russet,
King Edward.
When should I change the oil? What
should I look for?
It is recommended to change the oil every
week if deep fryer is used every day.
If using once or twice a week, the oil can be
changed every three weeks.
There are distinct indicators that will show
you when your oil is no longer deep frying
effectively. These include:
• The surface of the oil will begin to foam
once heated.
• Smoke will appear on the surface of the
oil before the recommended deep frying
temperatures are reached.
• Oils can develop an ‘off’ smell. This
indicates that the oil has become rancid.
• The oil’s odor is that of the foods you
have cooked eg. seafood.
• The oil will change in viscosity, that is, it
will pour slowly and become thick with a
syrupy appearance.
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