9
HINTS
• When cooking foods dipped in fresh batter, rst lower
basket, still empty. Using tongs, add food directly to oil. Use
basket to lift out food when nished cooking.
• Do not exceed the bottom of the rim of the basket. This helps
maintain temperature of oil for better cooking results.
• Sort or cut food into pieces of uniform size. All the food
will then be cooked in the same amount of time. To reduce
splattering, remove excess moisture or ice from food.
• The oil does not need to be changed after each use.
In general, the oil will be tainted rather quickly when frying
food containing a lot of protein (such as poultry, meat or
sh). When oil is mainly used to fry potatoes and it is
ltered after each use, it can be used an additional 4 to
6 times.
• Once the oil has cooled line a sieve with cheesecloth. Grasp
each side of the removable oil container and lift upward.
Using the spout on the corner of the oil container, pour the oil
through the sieve and strain the used oil through it to remove
food particles, crumbs and impurities. This process is safe to
repeat three or four times without the oil deteriorating.
• It is important to follow the
temperature recommendation
for every recipe. If the
temperature is too low, the
fried food absorbs oil. If the
temperature is too high, a
crust quickly forms on the
outside while the inside
remains uncooked.
• For best results, drop freshly
sliced food into basket one piece at a time.
FRYING FROZEN FOODS
• Due to their extremely low temperature, frozen foods
inevitably lower the temperature of the oil. For best results,
do not overload the basket with frozen foods.
• Follow the instructions on the frozen food package for
cooking time and temperature.
• Frozen foods are frequently covered with a coating of ice
crystals, which should be removed before frying. Lower the
basket very slowly into the oil in order to ensure that oil does
not boil over.
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