Tips; Home-Made Chips; Deep-Frozen Foods - Silvercrest SFM 850 A4 Operating Instructions Manual

Tips

Home-made chips

■ The potatoes you plan to fry should be in good condition and not germinating .
■ Use potato varieties that are suitable for frying, such as those that are
"floury" or "waxy" .
■ After peeling, cut the potatoes according to the intended preparation (chips
or wedges) .
■ Soak the potatoes for about one hour prior to use . This will help remove part
of the sugar content, which is one of the constituent products for the formation
of acrylamide .
■ Carefully dry the potatoes .
■ Always fry home-made chips twice:
–
first for 8 –12 minutes at 150°C then for 3 – 4 minutes at 170°C,
depending on the desired degree of browning .
■ Deep-frozen chips are pre-cooked and thus only need to be fried once .
Follow the instructions on the packaging .

Deep-frozen foods

Deep-frozen foodstuffs (-16°C to -18°C) cool the oil or fat to a considerable
extent, because of this they do not sear fast enough and may therefore soak up
too much oil or fat . To avoid this, proceed as follows:
■ Do not attempt to deep-fry large amounts all at once . Do not fill the frying
basket q to more than the maximum fill level marked on the inside of the
basket .
■ Heat the oil for at least 15 minutes before adding the frozen foods .
■ Adjust the temperature control 5 to the temperature specified in these
operating instructions or on the food's packaging .
■ Preferably, allow the deep-frozen food to thaw at room temperature prior to
deep-frying . Remove as much ice and water as possible before adding the
food into the deep fat fryer .
■ Always add foods as slowly and carefully as possible into the deep fat fryer,
as deep-frozen foods can cause the oil or fat to bubble violently and
abruptly .
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SFM 850 A4