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Miele KM 403 Manual

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Frying tips
Handling and preparing food
correctly is essential for maintaining
good health. Food should be fried
until it is golden brown. Do not let it
get too dark.
Never add salt to food in hot fat. This
could cause the fat to boil over.
–
The oil or fat needs to be hot enough
to seal the food quickly. If the
temperature is too low the food will
absorb too much fat, making it
difficult to digest.
It is important to wait until the
temperature indicator goes out
(which means the set temperature
has been reached), before adding
food to the fryer.
– Best results are achieved by keeping
to the temperature guidelines given
in the chart. Only use temperatures
above 170 °C where absolutely
necessary (e.g. for fish and meat
which has not been coated in
breadcrumbs or pastry).
–
When frying deep frozen products
use the lowest temperature quoted
on the manufacturer’s packaging.
–
Keep frying times as short as
possible.
–
Use the correct ratio of food to fat.
This should be between 1:10 and
1:15. For example with a minimum fill
of 3 litres of oil you can cook about
300 g of frozen chips. Food will get
too hot if you use too much oil. If you
try and fry too much food at once the
oil will cool down too much.
–
Heating the oil for too long will speed
up its deterioration rate.
–
Food should be as dry as possible
for frying. Moisture can cause
frothing. Damp food should be dried
using paper towel. Remove any
excess ice and frost from deep
frozen food.
– Lower the frying basket slowly so
that the oil does not froth over.
– Rinsing freshly cut potatoes under
running water and then drying them
thoroughly with kitchen paper towel
will prevent them sticking together.
–
Items containing yeast should be
placed in the fat with the risen side
downwards and turned over half way
through cooking.
–
Never season food before frying it.
Salt, seasoning, icing sugar, etc.
should be added after the food has
been removed from the basket and
drained of excess fat.
Using the fryer
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