Cooking With Your Deep Fryer The Perfect Chip - Sunbeam DF4400 Instruction Booklet

Cooking with your Deep Fryer
The Perfect Chip.
• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. chats, new potato
or desiree potatoes.
• Make sure that the chips are cut to even
size to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs
clear. This removes excess starch from
the potatoes, the starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to stop chips
sticking together.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use the
table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.
Thin fries -
french fries
Thick chips
Wedges
• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
Temperature
Time for first fry
Control settings
8
8
8
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 8-10.
• Place up to 1kg frozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.
• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.
• Lower the basket again and fry the chips
for a further 3 - 4 minutes until golden
brown. The time required will depend on
the size and cut of the chip, and personal
taste.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
Temperature
(blanch) Control Settings
5 min
7-8 min
10 min
Time for second
fry - Max temp
10 5 min
10 7-8 min
10 10 min
33