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Oil temperature is crucial for deep frying. To avoid greasy,
oil-saturated foods, the oil temperature must be between the
temperatures 350°F and 375°F. The exception is frying potatoes,
as you "blanch" them in oil first to cook the interior at a lower
temperature, and then fry again at a higher temperature to
achieve the crispy exterior.
When adding foods to the deep fryer it is important not to add
too much at once. Too much food will cause the temperature of
the oil to drop, resulting in greasy rather than crispy food.
Overcrowding the fryer basket will also result in uneven cooking.
The recipes will specify whether to place the food to be fried in
the basket in either the up or down position. When adding food
to the deep fryer in the down position, be very careful not to
drop anything into the hot oil, causing it to splash upward.
Instead, gently ease ingredients into the oil right at the oil's
surface with a pair of tongs or a perforated skimmer.
It is best to season fried food with salt and pepper once it has
drained on paper towels after frying and while it is still hot.
Deep-fried foods are best when served immediately after
cooking and draining. If you are frying large amounts of food,
keep your oven preheated to 200°F. This way you can keep fried
food on a wire rack set on a jelly-roll pan in the oven once it has
been fried, to keep it warm for serving.
Always remove small food particles from the oil with a large,
round slotted spoon or spider.
Always have your ingredients ready to go as soon as your oil is
at the correct temperature.
When frying for an extended amount of time, be sure oil returns
to required temperature before frying each batch. It is also
important to keep the oil at the recommended level, adding
more oil as needed – remember, when foods are fried at the
proper temperature, minimal oil is absorbed.
The best way to clean unit is to add 2 tablespoons of baking
soda and water to the fill line and boil for 5 minutes. We
recommend cleaning with baking soda after each use (each
time you change oil). See "Cleaning and Care" section, page 5
in instruction booklet.
FUN AND DIFFERENT IDEAS TO TRY
IN THE DEEP FRYER
Fried cheeses are great on top of a salad or as a new addition to a
cheese plate.
Try deep frying cheese – take Camembert, Brie or chèvre, slice into
wedges or individual portions, dip in beaten egg whites and then
roll in panko breadcrumbs seasoned with ½ teaspoon of salt and ½
teaspoon of pepper and a teaspoon of herbs de Provence. Place
cheese in freezer for at least ½ hour to firm and set the coating. Fry
at 375°F for 1 to 2 minutes until golden. Drain on paper towels and
serve immediately.
Thinly julienne leeks and fry at 375°F. Remove when golden, after 1
to 2 minutes. Drain on layered paper towels and season with salt.
Serve alongside or on top of meats, fish, salads, or even mashed
potatoes for a delicate crunch.
For crispy noodles, cut egg roll wrappers into strips and deep fry at
375°F until golden brown, about 1 to 2 minutes. Drain on layered
paper towels and season with salt.
For tortilla chips, cut corn tortillas into quarters and deep fry at
375°F until golden brown, about 3 to 4 minutes. Drain on layered
paper towels and season with salt.
For croutons, cut day-old bread into cubes. Fry at 375°F until
golden brown, approximately 1 to 2 minutes.
The following versatile batters can be used for chicken, fish,
seafood, and vegetables.
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