7
will only have to fry them once in accordance with
the instructions on the package.
Frozen food
Food from the freezer (-16 to -18°C) will cause the oil
or fat to cool down considerably when it is immersed
in it. Because the food does not sear right away, it may
absorb too much oil or fat.
Take the following measures to prevent this:
- Do not fry too large batches of food at the same
time (see Table).
- Heat the oil for at least 15 minutes before you
lower a batch of food into it.
- Set the temperature control to the setting indicated
in the table in these instructions for use or on the
package of the food to be fried. If there are no
instructions for the food you want to fry, select a
temperature of 190°C.
• Preferably allow frozen food to defrost at least
partly at room temperature before you fry it. Shake
as much ice and water as possible off the food
before you put it in the fryer.
• Lower the food into the oil or fat very gently, since
frozen food may cause the hot oil or fat to start
bubbling violently.
Getting rid of unwanted flavours
Certain types of food, particularly fish, may lose some
juice when they are being fried. The juices that thus
end up in the oil or fat may affect the smell and taste
of food that is subsequently fried in the same oil or fat.
To neutralise the taste of the oil or fat, do the
following:
- Heat the oil or fat to 160°C and put two thin slices
of bread or a few sprigs of parsley in the fryer. Wait
until no more bubbles appear and then scoop the
bread or the parsley out of the fryer with a spatula.
The taste of the oil or fat will now be neutral again.
A healthy diet
Specialists in the field of healthy food and drink advise
the use of vegetable oils and fats that contain
unsaturated fatty acids (such as linoleic acid).
However, these oils and fats lose their favourable
properties more quickly than other oils and fats, so
you will have to change them more often. Stick to the
following guidelines:
- Change the oil or fat regularly. If you mainly use the
fryer to prepare French fries and if you sieve the oil
or fat after every use, you can re-use the oil or fat
10 to 12 times.
- However, do not use it longer than six months and
always follow the instructions on the package.
• As a rule, oil or fat keeps less long if you use it to
fry food that is rich in proteins, such as meat and
fish.
- Do not add fresh oil or fat to used oil or fat.
- Change the oil if it starts foaming when it is heated,
when it has a strong taste or smell or when it turns
dark and/or syrupy.
Environment
It is best to dispose of used oil or liquid fat by pouring
it back into its original plastic bottle with locking cap.
You can dispose of solid fat by letting it solidify and
then scooping it out of the fryer by means of a spatula
and wrapping it in a newspaper.
Put the bottles of oil or the newspaper in the con-
tainer for non-compostable waste or dispose of them
in accordance with the regulations in your country.
Table
The table indicates how much of a particular type of
food you can fry at one time and which temperature
and preparation time you should select.
• If the instructions on the package of the food to be
prepared differ from those in the table, always
follow the instructions on the package.
