DEEP FAT FRYING6. Frying temperatures
CelsiusFahrenheit
oo
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 OFF at the175350
electricity supply and cover the pan with a lid or180360
damp cloth to assist in smothering the flames.
Second frying of potatoes190375
Frying chicken and fish195380
DO NOT use water on the fire. Leave the pan to cool200390
for at least 30 minutes before moving it.
DO NOT leave the fat or oil in the frying pan on the
PRESERVING
hob to store it in case the hob is inadvertently
switched ON.
1. DO NOT use a pan that overlaps the perimeter of
the hob trim.
1. Preparing the food
Seal the food by coating with flour, egg and2. To allow for a full rolling boil, the pan should be
breadcrumbs or batter. Do not use a basket withno more than one third full when all the
ingredients have been added. It is better to use
batter coated foods as they will stick.
two pans rather than overfill one, or use half
2. Amount of oilquantities.
For safety purposes fill the pan only one-third full3. Use firm fruit or vegetables and wash well before
of oil.using.
3. Testing the temperature of the oil4. Preserving sugar gives clear jam, however
granulated sugar is cheaper and gives equally
It is advisable to use a thermometer to test the
good flavour.
temperature of the oil. Alternatively, drop a small
cube of bread into the oil which should brown in
5. Crystallization may be caused if sugar is not
just under a minute if the oil is at the correct
completely dissolved before bringing jam to the
temperature of 190°C/375°F.
boil. Over boiling will affect the flavour, setting
properties and colour of the jam.
4. Cooking the food
Lower the food gently into the oil. Do not add6. To test jam for setting:
too much food at once or the temperature of the
oil will be reduced and may result in soggy,If a jam thermometer is available, boil jam to
greasy food.104°C. Marmalade should be boiled to 106°C.
Turn the food if necessary; doughnuts float to the
If a jam thermometer is not available, remove
surface so will not brown on the upperside if notpan from heat, place sample of jam on a cold
turned. Once cooked, drain the food on
dish and cool quickly (i.e. in a freezer or frozen
absorbent paper.
food storage compartment of a refrigerator).
When cold, it will crinkle and hold the mark of a
5. Double frying chips
finger run through it, if it is ready.
Double frying will ensure good chips. First fry the
chips for a few minutes at 170°C/340°F to seal7. The scum should be removed as soon as
possible after setting, but marmalade should be
the outside. Remove the chips from the oil.
allowed to cool before potting to prevent the peel
Increase the temperature of the oil to
rising.
190°C/375°F to finish cooking and brown the
chips.
Chips may be kept for several hours after the first
frying before finishing off with the second frying.
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ACEC
