The Perfect Chip - Sunbeam DF2100 Instruction/Recipe Booklet

The Perfect Chip

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• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. Sebago, Russet
Burbank, Spunta, King Edward, Bintje.
• 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.
Thin fries - french fries
Thick chips
Wedges
Allow oil to heat up to 2nd temperture before re-immersing the basket in the hot oil.
12
• Cooking times will vary depending on the
size of your fries or chips and the variety
of the potato used.
PLEASE NOTE: If cooking homemade raw
potato chips, it is recommended that the
minimum oil level is used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen pre-cooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 190°C.
• For best results for frozen chips refer to
chip packet.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
1ST FRY (BLANCH)
140°C 5 min
140°C 7-8 min
140°C 10 min
2ND FRY
190°C 5 min
190°C 7-8 min
180°C 10 min