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Poultry
Only deep fry fresh or thawed poultry. Coat in egg and breadcrumbs or batter. Remove the skin
for better results. Allow time for poultry to cook to the centre. A crisp golden exterior doesn't
necessarily denote this, so test before serving. For frozen poultry product, follow directions on
the package.
Type
Goujons
Drumsticks
Croquettes
Chicken in breadcrumbs - small
Chicken in breadcrumbs - large
Bread, cakes, fritters
Type
Doughnuts
Pineapple, banana or apple fritters
Croutons (diced bread)
PROBLEMS
•
If the oil foams and threatens to overflow, there's too much food in the basket (take some
out), the food is too moist (dry it a bit and try again), or the oil is old or contaminated
(replace it).
•
Every time oil is heated, it deteriorates.
•
Every time food is put into oil, moisture, particles of food and fat, flour and spices from
coatings, water from frozen foods, cause further deterioration.
•
Particles blacken, burn, and stick to the next batch of food, altering its look and taste.
Filtering can alleviate this a bit.
•
Even filtered oil will be past its best after 10 to 12 uses.
•
Pre-cooked and oven chips have a coating of oil from the pre-cooking process. This will
thicken or discolour the oil in your fryer.
•
If you cook coated foods regularly, it might be worth keeping two lots of oil, one for coated
foods and one for "oil-friendly" foods.
•
As a rough guide, if you notice an improvement in flavour after changing the oil, you should
change it more often.
•
Your Local Authority will have a depot where old oil can be taken for recycling or
environmentally friendly disposal.
•
Ensure the oil level always remains above the Min mark of the oil level window.
•
The lid should be kept on at all times during frying.
•
Arrange food in a single layer.
•
Uniformly cut foods will for better frying results more evenly.
•
You'll need to experiment to find the times which suit your favourite foods and food
combinations.
Temperature (ºC)
170
170
190
170
170
Temperature (ºC)
190
190
190
8
Time (mins)
4
14-15
2-3
15-20
20-30
Time (mins)
2
2-3
1
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