DEEP FAT FRYING6. Frying temperatures
CelsiusFahrenheit
SPECIAL FRYING NOTE:Scale (°C)Scale (°F)
For safety purposes when deep fat frying, fill the pan150300
one third full of oil, DO NOT cover the pan with a lid
and DO NOT leave the pan unattended. In theFirst frying of potatoes170340
unfortunate event of a fire, switch the appliance OFF175350
at the electricity supply and cover the pan with a lid180360
or damp cloth to assist in smothering the flames.
Second frying of potatoes190375
DO NOT use water on the fire. Leave the pan to coolFrying chicken and fish195380
for at least 30 minutes before moving it.200390
DO NOT leave the fat or oil in the frying pan on the
hob to store it in case the hob is inadvertently
switched ON.
1. Preparing the food.
PRESERVING
Seal the food by coating with flour, egg and1. DO NOT use a pan that overlaps the perimeter of
breadcrumbs or batter. Do not use a basket withthe hob trim.
batter coated foods as they will stick.
2. To allow for a full rolling boil, the pan should be
2. Amount of oil.no more than one third full when all the
ingredients have been added. It is better to use
For safety purposes fill the pan only one-third fulltwo pans rather than overfill one, or use half
of oil.quantities.
3. Testing the temperature of the oil.3. Use firm fruit or vegetables and wash well before
using.
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a4. Preserving sugar gives clear jam, however
small cube of bread into the oil which should begranulated sugar is cheaper and gives equally
brown in just under a minute if the oil is at thegood flavour.
correct temperature of 190°C/375°F.
5. Crystallization may be caused if sugar is not
4. Cooking the food.completely dissolved before bringing jam to the
boil. Over boiling will affect the flavour, setting
Lower the food gently into the oil. Do Not addproperties and colour of the jam.
too much food at once or the temperature of the
oil will be reduced and may result in soggy,6. To test jam for setting:
greasy food.
If a jam thermometer is available, boil jam to
Turn the food if necessary; doughnuts float to the104°C. Marmalade should be boiled to 106°C.
surface so will not brown on the upperside if not
turned. Once cooked, drain the food onIf a jam thermometer is not available, remove
absorbent paper.pan from heat, place sample of jam on dish and
cool quickly (i.e. in a freezer or frozen food
5. Double frying chips.storage compartment of a refrigerator). When
cold it will crinkle and hold the mark of a finger
Double frying will ensure good chips. First fry therun through it, if it is at setting point.
chips for a few minutes at 170°C/340°F to seal
the outside. Remove the chips from the oil.7. The scum should be removed as soon as
Increase the temperature of the oil to 190°C/375°possible after setting point has been reached.
to finish cooking and brown the chips.Marmalade should be allowed to cool before
potting to prevent the peel rising.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
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ACEC
TRICITY BENDIX
