Coffeemaker User Manual
77
GETTING THE BEST
FROM YOUR FRYER
Oil
• Always ensure that you use
good quality oil for deep frying.
We recommend liquid vegetable
oils, alternatively use corn,
groundnut or rapeseed oil. Avoid
mixing oils of different types and
quality.
• Solid fat (lard) and solid oil can
be used, this should be first
melted in a pan until softened,
then carefully transferred into
the fryer tank.
• Change the oil when it becomes
brown or cloudy in colour,
usually after frying 15 times.
IMPORTANT: Do not switch the
fryer on until the fryer tank is
filled with oil or solid oil or lard.
Cooking tips
• Your food must always be
completely dry in order to avoid
overflowing, to prolong the use
of the oil and to give a crispier
finish to the food.
• Pieces of food should be of the
same size and thickness.
• As a general guide pre-cooked
foods need a higher cooking
temperature than raw foods.
• Do not overload the basket as it
may cause a drop of
temperature that may leave the
food greasy.
• Cook your food thoroughly.
Remember that your food may
begin to turn golden brown
before it is cooked through.
• Avoid leaving food to drain for
too long in the basket as the
food may become soft and lose
its crunchiness.
• Select your cooking utensils
with care. Do not use utensils
that may melt. When using metal
utensils, take care not to
damage the non-stick coating of
the bowl.
• All foodstuffs contain moisture.
When lowered into the hot oil
the water turns to steam. Most
of the steam escapes
harmlessly through the lid vent,
but trapped steam may escape
when opening the lid - so care is
needed.
Chips
• Old potatoes are ideal for
making chips. Your chips should
be evenly sized so that they
cook evenly. They should be
rinsed in a colander under a
cold tap and dried using a
kitchen towel or absorbent
paper. For best results fry your
chips for 10-12 minutes; shaking
the basket at intervals to ensure
chips get an overall browning.
• For best results, we recommend
no more than 900g of frozen
chips or 1.2kg of fresh chips are
fried per batch.
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