Tips For Frying - Miele ProLine CS 1411 Operating And Installation Instructions

Operation

Tips for frying

Handling and cooking food correctly
is essential for maintaining good
health. Food should only be fried un-
til golden, not dark brown.
Never add salt to hot fat. This will
cause the fat to boil over.
– The oil or fat needs to be hot enough
to seal the food quickly. If the tem-
perature is too low the food will ab-
sorb too much fat making it difficult
to digest.
It is important to wait until the tem-
perature indicator goes out (which
means that 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 ne-
cessary (e.g. for fish and meat which
has not been coated in breadcrumbs
or pastry).
– When frying deep frozen food, use
the lowest temperature quoted on the
manufacturer's packaging.
– Keep frying times as short as pos-
sible.
– Select the correct ratio of food to fat/
oil. This should be between
1:10 and 1:15. You will need between
1 and1.5 litres of fat/oil to fry 100 g of
chips, for example. More oil would
heat the food being fried to too high a
temperature; too much food would
cause the temperature of the fat/oil to
drop too low.
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– Heating the oil for too long will speed
up its deterioration rate.
– Food should be as dry as possible for
frying, as moisture can cause froth-
ing. Damp food should be dried using
paper towel. Remove any excess ice
and frost from deep frozen food.
– Lower the basket slowly, so that the
oil does not froth over.
– Rinsing freshly cut potatoes under
cold running water and then drying
them thoroughly with paper towel will
prevent them sticking together.
– Never season food before frying. Salt,
seasoning, icing sugar etc. should be
added after the food has been re-
moved from the basket and drained
of excess oil.