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Filtering the oil
•
After each frying, always check to see if the oil needs filtering to remove any food
debris.
•
Remove the lid and pour the oil into a container that which will hold at least 1.8
litres. Hold the fryer using the carrying handles.
•
Wipe inside with kitchen paper and clean as directed below.
•
Line the basket with a filter paper.
•
Attach the basket to the edge container.
•
Pour the oil carefully through the filter paper back to the fryer.
•
Throw away the filter paper and clean the basket in hot water and washing-up
liquid.
•
Discard the oil after 8-12 uses.
Warning: Each time food is fried the water content of the oil increases especially
with frozen foods. Failure to change the oil could result in oil splattering because the
water content is too high, causing it too boil.
Useful frying hints
•
Do not fill the basket more than three-quarters full of frozen foods.
•
Always dry food well, especially chipped potatoes. If left damp they will not turn
out crisp.
•
All foods, except those with high starch content like chips, should be coated
before frying. Typical coatings are seasoned flour, breadcrumbs or batter. When
frying, carefully time foods to avoid over- cooking. The cooking time may vary
according to the quantity and thickness of the food being fried. Remember a
difference of one or two minutes can result in over-cooked food.
•
Use a maximum of 200 grams of chips per litre of oil.
•
When using frozen products, use a maximum of 100 grams because the oil cools
off rapidly. Shake frozen products above the sink to remove excess ice.
•
When fresh chips are used, dry the chips after washing them to ensure no water
gets into the oil. Fry the chips in two turns. First time (blanch) 5 to 10 minutes at
170 degrees. Second time (finishing) 2 to 4 minutes at 175 degrees. Allow the oil
to drip off.
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