Recognising And Eliminating Mistakes When Frying - Salvis Master VisionPRO Mode D'emploi

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4.3

Recognising and eliminating mistakes when frying

Cooking oil/fat
Foams heavily
Browns badly
Smoke develops
Smells bad
Spoils quickly
Consumption too high
Discolouration
40 / 96
Causes
Used or unsuitable cooking oil was used, e.g. salad oil
Different oils and fats were mixed
Food being fried contains too much moisture
Too high a quantity of food in the frying tub
Cleaner residues were not removed from the tank
The cooking oil/fat is new
Food being fried contains too much moisture
Cooking time too short
Temperature setting too low
Temperature setting too high
Unsuitable oil or fat with low smoke point used
Cooking oil/fat has been used for too long
Food remnants (breadcrumb coatings) were not removed
Cooking oil/fat has been used for too long
Oil or fat is not suitable for frying
Food remnants (breadcrumb coatings) were not removed
regularly
Different oils and fats were mixed
The cooking oil/fat was heated too long without frying any­
thing
The cooking oil/fat was stored incorrectly (too much light or
oxygen)
Cleaner residues in the tank
Temperature for the food was set too high or too low
Dripping time for cooking oil/fat too short
Overlong cooking time
Oil contaminated by food/spices
Cooking oil/fat has been used for too long
Food remains (breadcrumb coatings) was not removed