Set the temperature knob to the fryingIt is not advised to keep the fat/oil in the fryer
temperature indications on the packaging offor a long time.
the deep frozen food.If these indications are
not given, set the knob to the highest
temperature (190 °C or 374 °F). If the oil/fat has a taste...
These instructions are also valid for certain
types of food which require careful preparation,Certain types of food (esp. fish) may lose some
such as meat croquettes.fluid while being deep fat fried. This juice might
Deep frozen French fries are pre-fried and canadversely affect the taste of food to be fried
be fried in one step at 190 °C / 374 °F for aboutlater in the same oil/fat. To remove (or rather to
5 minutes. prevent) this taste heat the oil/fat to 160 °C /
Deep frozen food often contains too much ice.320 °F. Then fry two thin slices of bread (5-6 mm,
Shake off as much of the ice as possible in theor 0.25 "). Wait until all the air bubbles have
sink. Then lower the food into the oil/fatdisappeared and the bread is brown all over.
carefully, as deep frozen articles can make theThen take the bread out of the fryer and discard it.
hot fat/oil bubble and splash excessively.Now the oil/fat has a neutral taste again.
TipsCleaning
Pure vegetable fat or oil containing Always remove the mains plug from the wall
polyunsaturated acids are often recommendedsocket before cleaning.
by health specialists. Always dry the inside and the outside of the
Please note that these types of fat and oil mustfryer thoroughly after cleaning.
be refreshed sooner than other types to
maintain their good qualities. Outside and control
Also, a sticky and tenacious film of fat depositsunit:32
may set in the frying pan above the fat/oil level.- Remove the control
Regularly replace the oil or fat. Never add freshunit with the heating
0I4-6 min20-25 min
oil/fat to used oil/fat.element for easy° min4-5 min
2-4 min4-5
170°160°2-4 min
In general, the fat/oil will be tainted rathercleaning (fig. 32). 200°1804-5 min5 min
quickly when frying food containing a lot of- Wipe the housing and
protein (such as meat and fish). the control unit clean
When the oil/fat is mainly used to deep fat frywith a damp cloth (if
potatoes and is filtered after each use, theso required add some
oil/fat can be used ten to twelve times.detergent) and/or
However, do not use it for more than sixpaper tissue.
months.
Oil (after cooling down) can be poured into a Frying pan, frying
bottle and solid fat can be wrapped in an oldbasket, hand grip:33
paper.- Pour the oil or liquid
Solid fat inside the pan can be easily removedfat out of the frying
by heating it (at 160 °C/320 °F) until just melted.pan (fig. 33).
(See the instructions in section "Deep fat frying"- Remove fat / oil
on melting solid fat in the fryer.)residue from the inside
Always replace all fat/oil as soon as it startsof the frying pan with a
foaming when heated; when it has got a rancidspatula and kitchen
smell or taste; when its colour has become darkpaper.
and/or when it has turned syrupy.- Pour hot water with a
Make sure that the food to be fried is dry,washing-up agent into the fryer. Ensure that the
before lowering it into the hot fat/oil.level of this soapy water is a little higher than
Clean the fryer with paper tissue. that of the oil / fat you have used.
Do not forget the inside walls.- Allow the soapy water to act for 30 minutes.
If you do no not use the deep fat fryer- Wash the frying pan with a brush and/or a
frequently, you can best keep the oil in well-plastic (nylon) scouring pad.
closed (glass) bottles; preferably in the fridge. - Empty the frying pan and rinse it with hot water.
Store fat in a well-closed (glass or stone) pot or- Wash the frying basket in hot water with a
bowl. washing-up agent and rinse it well. Do not clean
the basket in a dishwasher.
8 |
ACEC
