34
Deep fry cooking with home
battered food.
This method allows for the fact that if
wet batter is placed in the basket prior to
cooking the food may stick to the basket.
THIS METHOD OF COOKING REQUIRES
EXTREME CARE.
1. Follow steps 1 - 6 only from the deep fry
cooking instructions on page 6.
2. Place the frying basket into the vessel with
the heated oil.
3. Coat the food in batter (see recipes on
page 25) and allow it to drain slightly to
get rid of the excess coating.
4. Very carefully, slowly lower the coated food
into the hot oil, using a suitable implement
or tongs.
This allows t
he batter to become solid
and prevents it sealing to the mesh of the
basket.
Note: Remember to take care as the oil may
spit as the food is added.
5. You can now follow the deep fry cooking
instructions from steps 8-10 on page 6.
Type
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
PRAWNS
Fresh 600g MAX 5-7 Crumb/batter
Frozen 600g MAX 3-5 Fry frozen
FISH
Small pieces 400g MAX 3-5 Crumb/batter
Fresh fillets 600g MAX 7-10 Crumb/batter
Frozen fillets 600g MAX 5-7 Fry frozen
CALAMARI
Fresh 500g MAX 5-7 Crumb/batter
Frozen 500g MAX 3-5 Fry frozen
Type
Maximum
Qty
Temperature
Control settings
Approx. time
(min)
Suggestions
Fresh chicken
portions
SMALL 400g MAX 15-20 Crumb or batter
LARGE 600g MAX 20-30 Crumb or batter
Chicken or Veal
Schnitzel
FRESH 250g MAX 5-10 Crumb
FROZEN 250g MAX 3-8 Crumb
Frying times and temperatures
Fish and Seafood
Meat and Poultry
23
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