Conversion Table - Kenwood DF150 Quick Start Manual

Service UK Only
For any repairs in or out of guarantee, servicing or selected
spare parts, please contact your Kenwood Authorised
Repairer in Yellow Pages under the heading of
ELECTRICAL APPLIANCE REPAIRERS or telephone
(0705) 476000 extension 2800 Service Department.
Recipes Using your Kenwood Fryer
Prawn Balls________________________
Oil temperature required 170°C
8oz/100g shelled prawns
1 onion
1 clove garlic
3oz/75g white breadcrumbs
1 egg
1tsp/5ml Worcestershire sauce
pinch of salt
pinch of pepper
1oz/25g plain flour
Finely chop the prawns, onion and garlic. Combine all
ingredients together except the flour. Shape into 1in/2.5cm
balls and coat in the flour. Chill for at least 1 hour.
Heat the oil. Place several prawn balls into the basket and fry
for 4-5 minutes, turning to allow even browning. Drain on
absorbent paper while frying the rest.
Serves 3-4
Sweet and Sour Pork ________________
Oil temperature required 170°C
1 1 ⁄ lb/600g lean pork (shoulder or hand)
2
1 ⁄ tsp/2.5ml salt
2
pinch of pepper
2tsp/10ml soy sauce
2tsp/10ml vinegar
For batter
2oz/50g plain flour
pinch of salt
1 egg made up with water to 4fl.oz./100ml
For sauce
1 ⁄ pt/250ml stock from meat
2
1 small can diced pineapple
1 1 ⁄ tbsp/30ml vinegar
2
3tsp/15ml soy sauce
3tsp/15ml brown sugar
2tbsp/40g cornflour
Cut the pork into approximate 1in/2.5cm cubes. Toss in the
seasoning, soy sauce and vinegar, then leave to stand for 1
hour. Place in an ovenproof dish with
cover. Stew for 1-1 1 ⁄ hours in a low oven (325°F/170°C/Reg
4
3). Combine all the batter ingredients together to form a
smooth batter. Preheat the oil.
Drain the stock from the meat and using
all the sauce ingredients together. Bring to the boil over a low
heat stirring continuously, until the sauce thickens. Leave to
one side while frying the meat.
Dip the pork cubes into the batter, drain off excess batter, and
with the basket already in the fat, fry several of the cubes at
one time. Fry for 4-5 minutes, shaking the basket occasionally
or turning the cubes if necessary. Using the basket, remove
the pork and drain on absorbent paper. Keep warm while
frying the remainder of the meat. Re-heat the sauce and pour
over the fried pork, serve with rice.
Serves 4-5
1 ⁄ pt/125ml water and
4
1 ⁄ pt/250ml, combine
2

Conversion Table

The temperature control of your Kenwood Fryer is calibrated
in degrees C. However, to enable you to cook recipes
marked in degrees F, the following approximate table is
provided.
°C °F
90 195
110 230
130 265
Scotch Eggs _______________________
Oil temperature required 170°C
4 grade 3 or 4 eggs
1lb/400g pork sausage meat
1oz/25g plain flour
1 egg
2oz/50g raspings
Hard boil the eggs, cool and shell.
Divide the sausage meat into 4 and taking one portion flatten
into a thin circle. Place 1 hard boiled egg in the centre of the
sausagement and carefully mould the meat over the egg until
the egg is completely enclosed in an even covering of
sausagement. This is best done with lightly floured hands.
Repeat with the other 3 eggs. Preheat the oil.
Beat the egg and first lightly dust each scotch egg in flour,
then dip into the beaten egg. Coat with raspings.
Place one egg at a time into the basket and fry for about 10
minutes turning occasionally to evenly cook the
sausagemeat. Drain on absorbent paper before serving.
Serve hot or cold.
Makes 4 scotch eggs
Chicken Kiev _______________________
Oil temperature required 170°C
2 chicken breasts
2oz/50g butter
1 ⁄ tsp/2.5ml garlic powder
2
1tsp/5ml chopped parsley
1 egg
1oz/25g seasoned flour
1oz/25g white breadcrumbs
wooden cocktail sticks
Mix together the butter, garlic powder and parsley and form
into 2 lop shape rolls. Allow to chill if necessary. Skin and
bone the chicken breasts and flatten out using a wet knife or
mallet.
Place a butter roll into each breast and roll up the breasts so
that the butter is completely enclosed. Secure with cocktail
sticks.
Beat the egg and dip the chicken rolls into the egg, ensuring
that the egg penetrates into the joints of the chicken. Coat
with flour and then in the breadcrumbs. Chill for at least 1
hour before frying.
Heat the oil. Place one Chicken Kiev at a time into the basket
and fry for about 15 minutes or until tender. Drain on
absorbent paper and before serving, carefully remove the
cocktail sticks.
Serves 2
°C °F
150 300
170 340
190 375