Tristar FR-6923 Manual Del Usuario página 16

TIPS

Potatoes intended for deep-frying should be nourishing and not show signs of sprouting.

Floury or firm potatoes should be used for deep-frying.

After peeling the potatoes, cut them as desired (strips or slices).

Lay the potatoes in water for approx. one hour before use. Part of the sugar, one of the primary substances
responsible for the formation of acrylamide, is then released.

Allow the potatoes to dry thoroughly.

Always deep-fry home-made chips twice.

First for 4-6 minutes at 160℃ and them 2-4 minutes at a maximum of 175℃,

When deep-frying for the second time. lift the basket out of the deep-fryer a few times and shake to loosen the
chips. This way they will all have a fine. Even, golden colour.

Deep-frozen chips are pre-cooked and therefore only need to be deep-fired once. Please follow the instructions on
the packet.

Deep-frozen products
Deep-frozen products(-16 to -18℃)cool the oil or fat considerably and therefore do not fry quickly enough
and can absorb too much oil or fat.

This can be prevented as follows:

Do not fry large quantities at one time(see Table).

Heat the oil at least 15minutes before adding the product.

Set the thermostat to the temperature specified in these instructions or on the product pack.

Preferably allow the deep-frozen product to defrost at room temperature. Remove as much ice and water as
possible before placing the product in the deep fat fryer.

Place the product slowly and carefully in the deep fat fryer as deep-frozen products have the tendency to cause
the hot oil or fat to abruptly bubble fiercely.
How to remove undesired tastes
 Some foodstuffs. Particularly fish. Release liquids whist being fried. These liquids collect in the frying oil or fat and
affect the smell and taste of other products subsequently fried in the same oil or fat. The taste of the oil or fat can
be neutralized as follows:
Heat the oil or fat to 160℃ and add two thin slices of bread or some parsley to the deep fat fryer. Wait until the oil
or fat stops bubbling and remove the bread or parsley with a slotted spoon. The taste of the oil fat is now neutral
again.
Healthy eating
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids (e. g. linoleic acid). These
oils and fats. However, lose their positive properties more quickly than other types and therefore to be changed more
frequently. The following information is for guidance:

Change the oil or fat regularly. If the deep fat fryer is used mainly or chips and the oil or fat is sieved after each use.
It can be used 10 to 12 times.

Do not use the oil or for longer than six months. Observe the instructions on the pack.

Oil or fat can generally not be used as long if it is used to fry mainly protein containing food products such as meat
or fish.

Do not mix fresh oil with used oil.

Change the oil or fat if it begins to foam when heated, develops a strange taste of smell or becomes dark and/or
has a syrup like consistency
.