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15
Preparing food
• Cut food items such as chips to the same size and choose similar sized pieces of sh
and chicken.
• Make sure food is as dry as possible (except battered food) before frying. Water and
oil do not mix well, water causes hot oil to spit. Use kitchen paper to absorb excess
water from sh, meat, vegetables and fruit.
Frying
• Do not use the lid when frying. It is for storage purposes only.
• Smaller pieces of food will fry faster than larger ones. It may be necessary to cook
chicken or frozen items for longer on a lower heat to avoid the outside cooking before
the middle is cooked.
• Delicate foods such as prawns or thinly sliced vegetables require less cooking at a
higher temperature than more robust food types.
• Use a food thermometer or the skewer test to ensure that the food has been cooked
through to the centre.
• Never exceed the MAX level when lling the frying bowl with oil.
• Always ll above the MIN level with oil before using the fryer.
• Avoid overlling the frying basket.
• DO NOT place face or hands in contact with hot oil or steam.
• To avoid battered or coated food sticking to the frying basket, use a slotted spoon to
lift the food away from the mesh. Then allow to cook, gently moving the basket from
side to side once or twice during cooking.
• For even cooking of foods, stir or turn the food with suitable utensils, or move the
basket gently during cooking.
Draining
• Use a drip tray (and rack) to drain large food items after frying. The drip tray without
the rack can also be used to drain smaller items when lined with kitchen paper, as a
rest for the frying basket, or as a tray for the element when cleaning—see page 16.
• Avoid leaving food to drain for too long in the basket over the fryer as the food may
become soft and lose its crunchiness.
hints and tips
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