Russell Hobbs 19773-56 Mode D'emploi page 4

24 The oil will foam as it comes into contact with water from the food. As long as the foam
doesn't threaten to overflow the bowl, this should not be a cause for alarm.
25 If the foam threatens to overflow the bowl, remove the basket, set it back on the kitchen
paper, then see the "problems" section.
C COOKING THE FOOD
26 Wait till the food has cooked.
C REMOVE THE FOOD
27 Check it's cooked. If you're in doubt, cook it a bit more.
28 Using the oven glove, lift the basket by the handle, hook the basket rest over the rim of the
bowl, and let it drain.
29 Empty the food into the colander, to drain further before serving.
30 Return the empty basket to the the rim of the bowl.
C FINISHED?
31 Unplug the appliance.
C MORE?
32 If you want to cook another batch of food, check the oil level and top up as necessary.
C COOKING GUIDE
33 Adding food to the oil reduces the temperature of the oil.
34 If you add a little food, the temperature will recover quickly, and the food will be cooked
properly.
35 When you put food into the appliance, you should see bubbles given off.
36 This is steam, formed when the moisture inside the food heats up.
37 The steam coming out of the food prevents oil from soaking into the food.
38 The food cooks uniformly – firm and crisp.
39 If you add too much food, the temperature will not recover, and your food will absorb oil.
C COATINGS
40 Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects
the food, helps prevent juices leaking into the oil, and gives a crisp tasty result. Generally,
coatings won't stick to frozen foods.
seasoned flour
41 Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use
on its own to coat small whole oily fish like whitebait.
egg and breadcrumbs
42 Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal
for foods that are to be served cold, as it stays crisp for hours.
• Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till fully
coated, press well, then shake off any excess.
• Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking
scraps of bread till golden, then crush or process to a fine crumb.
g = grams
ml = millilitres
p = pinch
basic batter
100g self raising flour
Sift the flour into a bowl. Add the salt. Just before it's needed, stir in enough water to form a
smooth batter.
t = teaspoon (5ml)
T = tablespoon (15ml)
1 p salt
4
e = egg, medium (53-63g)
E = egg, large (63-73g)
water