Cooking hints
Changing the oil or fat
The oil or fat must never fall below the minimum level, when this
occurs top up with new oil. It is advisable to change the oil regu-
larly to maintain the quality and taste of the food. The length of
time the oil or fat last depends on what is fried.
For example, the oil must be changed more often if food coated
in breadcrumbs is fried frequently.
Oil deteriorates if constantly reheated, we advise that the oil be
completely changed after every 5/8 uses or it should be complete-
ly changed in the following circumstances:
• unpleasant odour
• smoke when frying
• oil becomes dark in colour
How to fry correctly
• It is important to follow the recommended temperature for
every recipe. If the temperature is too low, the food absorbs
oil. If the temperature is too high a crust quickly forms on the
outside while the inside remains uncooked.
• The food being fried must only be immersed when the oil has
reached the right temperature, i.e. when the indicator light
switches off.
• When frying small quantities of food, the temperature of the
oil must be set lower than the temperature indicated to avoid
the oil boiling too violently.
• Do not overfill the basket.This would cause the temperature
of the oil to drop suddenly, resulting in fried food which is too
greasy and not evenly fried.
• Check that the food is sliced thinly or of even thickness, food
which is too thick cooks badly on the inside, despite looking
cooked, while food of an even thickness reaches the ideal
cooking point at the same time.
• Dry the food completely before immersing it in the oil
or fat, as damp food becomes soggy after cooking (especially
potatoes).
Food with a high water content (fish, meat, vegetables) should
be coated in crumbs or flour, being careful to remove the
excess breadcrumbs or flour before immersing it in the oil.
Electric Fryer F17331
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