To prolong the life of the hotplates:-5. Double frying chips.
Never use utensils with a skirt, e.g. a bucket.
Double frying will ensure good chips. First fry the
Never use an asbestos mat.
chips for a few minutes at 170°C/340°F to seal
Never leave the hotplates ON when notthe outside. Remove the chips from the oil.
covered with a saucepan.Increase the temperature of the oil to
190°C/375°F to finish cooking and brown the
Ensure that the hob and saucepans are cleanchips.
and dry before the start of cooking to reduce
cleaning.
Chips may be kept for several hours after the first
Follow the cleaning instructions very closely tofrying before finishing off with the second frying.
keep the hob looking like new.
If spillage occurs with sugar solutions, e.g.6. Frying temperatures
CelsiusFahrenheit
jams and syrups, it must be wiped from theScale (°C)Scale (°F)
hob before it sets and becomes hard
otherwise damage to the hob will occur.150300
First frying of potatoes170340
DEEP FAT FRYING
175350
SPECIAL FRYING NOTE:180360
For safety purposes when deep fat frying, fill the pan
one third full of oil, DO NOT cover the pan with a lidSecond frying of potatoes190375
Frying chicken and fish195380
and DO NOT leave the pan unattended. In the200390
unfortunate event of a fire, switch the appliance OFF
at the electricity supply and cover the pan with a lid
PRESERVING
or damp cloth to assist in smothering the flames.
DO NOT use water on the fire. Leave the pan to cool1. DO NOT use a pan that overlaps the perimeter of
for at least 30 minutes before moving it.the hob trim.
DO NOT leave the fat or oil in the frying pan on the2. To allow for a full rolling boil, the pan should be
hob to store it in case the hob is inadvertentlyno more than one third full when all the
switched ON.ingredients have been added. It is better to use
two pans rather than overfill one, or use half
1. Preparing the food.
quantities.
Seal the food by coating with flour, egg and3. Use firm fruit or vegetables and wash well before
breadcrumbs or batter. Do not use a basket with
batter coated foods as they will stick.using.
2. Amount of oil.4. Preserving sugar gives clear jam, however
granulated sugar is cheaper and gives equally
For safety purposes fill the pan only one-third fullgood flavour.
of oil.
5. Crystallization may be caused if sugar is not
3. Testing the temperature of the oil.completely dissolved before bringing jam to the
It is advisable to use a thermometer to test theboil. Over boiling will affect the flavour, setting
properties and colour of the jam.
temperature of the oil. Alternatively, drop a small
cube of bread into the oil which should brown in6. To test jam for setting:
just under a minute if the oil is at the correct
If a jam thermometer is available, boil jam to
temperature of 190°C/375°F.104°C. Marmalade should be boiled to 106°C.
4. Cooking the food.If a jam thermometer is not available, remove
Lower the food gently into the oil. Do not addpan from heat, place sample of jam on a cold
too much food at once or the temperature of thedish and cool quickly (i.e. in a freezer or frozen
oil will be reduced and may result in soggy,food storage compartment of a refrigerator).
greasy food.When cold, it will crinkle and hold the mark of a
Turn the food if necessary; doughnuts float to thefinger run through it, if it is at setting point.
surface so will not brown on the upperside if not7. The scum should be removed as soon as
turned. Once cooked, drain the food onpossible after setting point has been reached.
absorbent paper.Marmalade should be allowed to cool before
potting to prevent the peel rising.
15 |
ACEC
