Wolf IF15/S Use & Care Manual page 12

Fryer Module Operation
Using the Fryer Module
DEEP-FRYING
IMPORTANT NOTE: Oil must be added to the fryer basin
before operating the fryer module.
1) Fill the fryer basin with oil until level with the oil level
line, or approximately 5 quarts (4.7 L).
2) Place the wire basket hanger into the fryer basin.
3) Touch OFF ON to turn the unit on.
4) Touch HIGH, LOW, or the
temperature and preheat. Touch LOW to activate the
melt feature when using lard or shortening.
5) When preheating, the display alternates between the
actual temperature and the set point. Once the set
point is reached, an audible chime will sound, the
display will show the set point temperature, and
preheat will disappear from the display.
6) Once preheat is finished, add food to one of the fryer
baskets and hang the basket on the wire basket
hanger positioned in the fryer basin. Refer to the chart
on page 15 to estimate deep-frying times.
7) Remove the fryer basket from the fryer basin using dry
pot holders.
8) Touch OFF ON to turn the unit off.
+ –
or symbol to set the
DEEP-FRYING TIPS
• Oil must be added to the fryer basin before operating
the fryer module. Never add oil to the fryer basin above
the oil level line.
• Do not cover the fryer module while deep-frying. The
stainless steel cover is for storage only.
• When handling fryer baskets while deep-frying, use dry
pot holders to protect hands from hot oil burns.
• Clarify oil by putting several slices of raw potato in
cooled oil and reheat slowly, stirring occasionally until
the oil reaches 350°F (175°C) or the potato starts to
brown. Discard potato and strain.
• If the oil is not hot enough, oil will reach the internal
part of food before the coating cooks enough to form a
protective layer, resulting in greasy food.
• If the oil is too hot, the coating will burn from the direct
heat of the oil before the food has had time to cook.
• Deep-fry only small batches of food at a time. Deep-
frying too much food will lower the oil temperature
enough to cause greasy food.
• Remove ice from frozen food before deep-frying to
avoid popping of oil.
• Allow frozen breaded fish to thaw slightly to shorten
the deep-frying time and give the breading a golden
brown rather than a dark brown color.
• Moist or frozen food can lead to excessive foaming
when first submerged in oil. To avoid this, lower the
food slowly into the oil.
• For deep-frying, it is best to use the same oil no more
than three times, since repeated use will lower the
smoke point. After each use, remove any food particles
from the oil.
12