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Tips and tricks
Tips for using oil or fat to fry food
When frying food, use only pure plant oils or fats that
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are suitable for high-temperature frying, such as
groundnut oil, palm oil and coconut oil. Oils that are
not suitable include virgin olive oil, soybean oil and
wheatgerm oil. Avoid using blends of fat.Follow the
manufacturer's instructions.
Each time you use the fryer, use a skimming ladle
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afterwards to remove any large food remnants from
the frying oil or fat. Alternatively, you can open the oil
drain valve to drain off the food remnants. Wait until
the frying oil or fat has cooled down to 40 °C or
less.
If you wish to reuse the frying oil or fat, line a metal
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sieve with a piece of paper towel and, once the oil or
fat is lukewarm, pour it through the sieve.
Replace the frying oil or fat regularly, and at the very
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latest when it starts to smell or taste unpleasant,
foams significantly, starts to smoke (at 160-170 °C)
or if the food no longer becomes crispy even at the
correct temperature setting. Early smoking must not
be confused with the steam that rises when moist
food is placed in the fryer.
Put the lid back on once the oil or fat has cooled
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down. This prevents impurities or water from
contaminating the fat.
Tips regarding the food
The following are suitable for deep frying: small
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pieces of meat and fish, vegetables, potatoes,
pastries, fruit and breaded food.
Moist foods such as fish, shellfish, pieces of meat,
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vegetables or fruit slices must be thoroughly dried.
Foods with a high water content are not suitable for
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deep frying.
Tips regarding the deep frying
Do not deep fry very large quantities at once so that
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the oil can circulate and release the heat quickly to
the food. Shake the frying basket with the food to
avoid it sticking and to help the oil circulate.
The food should be completely covered by the deep
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frying oil or fat. Turn large food items after the first
halve of the frying time or push them down with a
second frying basket.
Fill the food into the frying basket on the worktop
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beside the deep fryer. Do not fill the frying basket
directly over the deep fryer. This will help keep the
deep frying oil or fat free from residues.
Do not salt or season the food above the deep fryer
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to avoid soiling of the deep frying oil or fat.
Moist or frozen food leads to particularly hefty
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foaming of the oil or fat when it is inserted. Slowly
lower the filled basket several times. This prevents
overflowing of the fat.
Remove ice from deep frozen foodstuffs before deep
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frying.
Set the recommended temperature.
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– Correct temperature: proteins form a protective
crust. Only a small amount of fat is absorbed.
– Temperature too high: the food is browned too
quickly and remains raw on the inside.
– Temperature too low: the food absorbs too much
oil or fat.
Dab freshly deep fried food with kitchen paper to
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reduce the amount of fat even more.
Operating the appliance
en
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