Kambrook KDF560 - Manual (Page 12)

11
Handy Hints for
Deep Frying
Food should be crisp when deep
fried. If results are soggy, it’s because
the oil isn’t hot enough. This can be
attributed to one or more of the
following:
• Not enough preheating time.
• Temperature setting is too low.
• Too much food in the basket (do
not fill more than two thirds full).
• Do not use solid frying oil, only use
liquid oils.
• Use a good quality liquid oil. For
best results we recommend the oils
listed (refer to next section).
• We do not recommend fats
that deteriorate quickly such as
lard or dripping. Deep frying in
butter or margarine is also not
recommended because of the low
smoke-point temperatures.
• Oil can be re-used several times
before it starts to break down
(smoke point decreases, ie; the oil
will burn at a lower temperature,
fried food will be less crisp). Filter
the cooled oil through a fine sieve
then store in an airtight container in
a dark place. As oil will absorb food
flavours, it’s a good idea to label
the container with the type of food
the oil was used for. For example,
you wouldn’t deep fry a dessert in
oil previously used for cooking fish.
A fine sieve can be a new chux
cloth, paper coffee filter or clean
cotton material.
• Olive oil is not recommended
for deep frying due to its low
smoke point.
• Avoid the use of extension cords.
Serious hot oil burns may result from
a deep fryer being pulled off a
bench top. Do not allow the cord
to hang off the edge of a bench
top where it may be grabbed by
children, or become entangled by
the user.
• Never leave the deep fryer
unattended while in use. Ensure
cord is fully extended while in use.
• Take care when opening the lid.
This product generates heat and
steam at high temperatures, which
will escape immediately when the
lid is opened.
• Avoid touching hot surfaces.
• Extreme caution must be used
when moving a product containing
hot oil, other hot liquids or hot foods
of any type.
Recommended Oils
Vegetable Oil
A general term that refers to a blend
of oils extracted from various seeds
and fruits. Vegetable oil has a very
mild flavour and aroma. It is low in
cholesterol and saturated fats.
Sunflower Oil
The oil is extracted from the seeds of
the sunflower plant. It is pale yellow
in colour with virtually no flavour.
Sunflower oil is high in polyunsaturated
fats and low in saturated fats.
Canola Oil
Made from seeds of the canola plant.
It is relatively low in saturated fats,
contains Omega 3 fatty acids and
has a bland, neutral flavour.