SECTION 9 - PREPARATION OF
SOLID FATS/SHORTENING
COOKING HINTS
Allow approximately 10 minutes for unit to heat up from
cold to required operating temperature.
CHOICE OF FRYING MEDIUM
Select a top quality medium to obtain optimum results.
Shortening or solid fats can be used if necessary.
Solid fats MUST be heated carefully as these have
a lower smoke point temperature than shortening.
The G401F is equipped with a fat melt cycle that will
pulse heat into the fryer.
A quality shortening is a more stable frying medium.
It allows longer periods of use without smoking or
foaming. It will also give food a better flavour.
Quality shortening has a higher flashpoint temperature
and will reduce gumming around the pan.
Regular filtering will help improve lifespan of the medium.
WARNING - NEVER MIX SHORTENING AND SOLID
FAT!
Charging The Pan
Prior to operation, clean fry pot out using hot water and
detergent. Rinse out and dry thoroughly.
Ensure drain valve is closed. Fill fry pot with cold
shortening to -MIN- level mark on fish plate.
Approximate maximum oil level capacity is 18 litres.
Solid Fat
If solid fat is to be used, remove fish plate and cut fat into
small pieces. Place 17kg in fry pot and pack it down.
Position fish plate upon the top of fat. Push front end into
fat lightly until front edge is below temperature probe.
Ensure that FAT MELT CYCLE (G401F only) is selected
for this process.
Note
Fish plate will lower slowly into fry pot as solid fat melts.
Warning
If fish plate does not sit flat, lift plate from centre slightly
and lower carefully to ensure that no splashing of hot
shortening occurs.
Check that correct shortening level is achieved when all
solid fat has melted. Required temperature may then be
set.
Solid fat should always be heated this way to prevent
overheating and burning.
WARNING: It is dangerous to use shortening that is too
old. Such shortening has a reduced flash point
temperature and is prone to surge boiling.
CAUTION: To prevent surge boiling. DO NOT EXCEED
recommended loads or charge pan with over-wet food
items. NEVER leave a working appliance unattended.
SECTION 10 - COOKING HINTS
Frying food involves many variables and the following
information is a guide only.
1.
Ensure frying medium is clean and free of debris.
2.
When topping up with oil, ensure oil level does not
exceed -MIN- line when cold and -MAX- line when hot.
3.
Never overfill baskets with food product.
4.
Filter oil as often as is practically possible. Remember,
this can be done whilst oil is below 180°C.
5.
It is advised that a skimmer is used continuously
between frying batches to remove any floating debris.
Failure to do this can result in the oil becoming bitter
to taste.
6.
During quiet spells, it is recommended that thermostat
is turned down to a lower setting. This will conserve
energy in addition to extending expected oil life.
7.
To ensure a good eating experience, fry food as near
to serving time as possible.
8.
After serving and when fryer has been turned off,
replace lid to ensure that no foreign bodies can
contaminate frying medium.
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