Russell Hobbs 19773 Instrucciones página 5

basic fritter batter
100g self raising flour
water
Sift the flour into a bowl. Add the salt. Beat in the oil. Just before it's needed, stir in enough
water to form a smooth batter.
posh fritter batter
100g plain flour
1 p salt
The liquid can be water, milk, beer, sparkling water, etc.
Separate the egg. Sift the flour into a bowl. Add the salt. Stir in the egg yolk, then the liquid. Beat
in the oil. Just before it's needed, whisk the egg white and fold into the batter.
crispy Chinese batter
75g cornflour
1 E
Mix the egg, cornflour, salt and oil with enough cold water to form a creamy base on which to
add either egg and breadcrumbs or batter.
cooking times & food safety
Use these times purely as a guide.
Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the
flesh is opaque throughout. Chips (french fries) and other vegetables should be crisp.
chips (french fries)
Use a chipping potato, like King Edward, Cara, Maris Piper, Romano or Desirée.
• Peel, cut, rinse, drain, and dry thoroughly. Don't put more than two layers of chips in the
basket at a time. For best results, cook in two stages:
stage 1 – fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale
gold, and the outside is firm, lift the basket out of the oil, and leave the chips to drain and
cool
stage 2 – fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil,
and drain in a colander lined with kitchen towel.
frozen chips (french fries)
These don't usually need two-stages. Follow the instructions on the package.
other vegetables
Many vegetables may be deep fried – onion rings, mushrooms, cauliflower florets. They can be
cooked from fresh or frozen, and should be coated.
frozen food
• Frozen food cools oil quickly, so fry a single layer at a time.
• Shake off excess ice or water before adding the food to the oil.
• Keep the pieces apart, or they'll stick together.
• Use the highest temperature setting, and lower the basket slowly into the oil to reduce
foaming.
• When cooking pre-packed foods, follow any guidelines on the package or label.
fish – fresh
Fish has a high water content. Dry with kitchen towel, and coat before cooking. Use whole, or
cut into fillets, cutlets or goujons.
fillets, goujons, scampi
fish cakes
whitebait
1 t vegetable oil
150ml liquid
1 e
1 t vegetable oil
1 p salt
5
1 p salt
1 T vegetable oil
2 t baking powder
water
temperature (°C)
190
190
190
time (minutes)
3-4
3-4
1-2