11
Should any abnormal operation like;
- ignition problems,
- abnormal burner flame,
- burner control problems,
- partial or full loss of burner flame in normal operation,
be noticed, the appliance requires IMMEDIATE service by
a qualified service person and shall not be used until such
service is carried out.
IMPORTANT
1. Prepare the food correctly. Prepare food in as
nearly uniform pieces as possible and bring the
food up to room temperature. Ensure food is
free from excessive moisture and also excessive
crumbing when 'breading' is done.
2. Preheat frying medium to recommended
temperature for the particular food to be
cooked and no higher - specially prepared
frying mediums are recommended.
3. Frying medium should be at correct temperature
for the food to be cooked before lowering food
into tank. Avoid heating frying medium to any
higher temperature than is recommended. Also
avoid holding frying medium at frying
temperature when there is no food being
cooked. Any frying medium will break down if
held for long periods at frying temperatures.
4. Lower food gradually into hot frying medium,
using a wire basket, until all food pieces are
submerged. Avoid overloading basket, we
recommend no more that 900g per basket or
1800g per load. Overloading will cause
temperature to drop so low that a longer frying
time will be needed and food will become
grease soaked and un-attractive. With a little
experience you can determine what amount of
food may be added to fryer without causing an
excessive drop in temperature. If temperature
drop is excessive, either food is too cold or there
is too much food in fryer. Temperatures and
cooking times quoted are based on average
size batches being used in the fryer.
5. Continue cooking until outside of food is brown
and crisp and pieces are cooked through.
6. Exact cooking time depends upon size of food
pieces and whether food has been pre-cooked.
When in doubt, test a sample and be sure.
7. Remove food from frying medium and allow to
drain in the basket over the fryer.
8. Conserve excess frying medium by letting it drain
back into fryer. This draining should not
consume much time if fried food is to be served
at its hot, crisp and flavoursome best.
9. Serve food immediately after frying.
10. Deep fried foods are at their flavour peak as
soon as frying is complete. Serve them within a
minute or two after they are taken from fryer.
Fried foods should never be held.
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