ARIETE easy fry 4611 Mode D'emploi page 12

EN
HELPFUL HINTS FOR USE
CHOICE AND DURATION OF FATS
- We recommend using oil or fat that is able to withstand high temperatures.
- The fat must never be below the "MIN" level. If this happens while cooking, then top up with
more.
- Filter the oil, when it is cold, after each use.
- The duration of the oil depends on its quality and on how often it is used. Coated foods, for exam-
ple, make the oil dirtier than plain foods do.
- Oil that has been heated and reheated will deteriorate and therefore, we recommend replacing it
completely on a frequent basis. Replace it if it smells unpleasant, if it gives off smoke when
hot or when it is dark in colour.
THE RIGHT WAY TO FRY
- Cut foods into small pieces of the same size, so that they cook evenly.
- Dry foods perfectly. This will prevent oil spillage as well as helping oil to last longer.
- Coat water-rich foods with breadcrumbs or flour, making sure to shake off any excess before add-
ing the foods to the fryer.
- Rinse potatoes in cold water and dry thoroughly before frying. This removes starch and prevents
potatoes from sticking together while cooking.
- Drain any excess batter from coated foods before frying.
- Do not overfill the basket and if possible, fry half of the maximum recommended amount (see table
below), otherwise the oil temperature will drop suddenly, making the foods very greasy.
- Fry foods at the right temperature (see table below). If too low, the food will absorb the oil and if
too high, it will burn on the outside and remain uncooked in the centre.
- Only immerse foods when the oil has reached the right temperature.
- Do not leave fried foods to drain for too long as the steam from the fryer will make them lose their
crispness.
- Only add salt to fried foods just before serving. Salt softens the outer coating.
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