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Tips and tricks
Before frying
Frying
Always preheat the appliance. This also applies
when raising the temperature to fry a second item
which requires a higher setting.
Use oil and fat that is suitable for frying, for example
plant oil or concentrated butter.
Do not salt meat, poultry or fish before frying, to
prevent liquid and soluble nutrients from escaping.
Avoid pricking or cutting meat or poultry before or
during frying, in order to retain meat juices.
Keep the pieces of meat apart so that they do not
draw any liquid.
Press the pieces of meat flat onto the frying surface
using the spatula. Only turn the meat, when it comes
away from the surface easily, in order to protect the
structure of the meat. Damaging the structure can
cause juices to escape and results in the meat drying
out.
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