Kalorik USK FT 32306 - Manual (Page 9)

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9 USK FT 32306 - 110127
Assembly page 9/24
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RECIPES
Fresh Chips
•
Fresh chips are best fried in two stages.
• Use ‘old’ potatoes (not ‘new’ potatoes). Cut the potatoes into equal
sizes. Rinse the chipped potatoes under running water to reduce the
starch level. Dry thoroughly and separate the pieces.
• Do not exceed the recommended weight. When the temperature has
reached 355°F, place the chips in the basket and slowly lower the
basket into the oil
• For 500g of chips, fry for 8 minutes on 355°F then raise the basket.
• Wait until the temperature light goes out again, lower the basket and fry
for a further 2 minutes.
• Raise the basket and let the chips drain.
• For best results, before serving gently dab the chips with absorbent
paper to remove excess oil.
• Frying times may vary slightly on the type of potatoes used and the
thickness of the chips.
Onion Rings
• Frying temperature - 350°F C for 4 to 5 minutes
• 2. Peel the onions and slice. Separate the slices into rings
• Dip the rings into a bowl of seasoned milk
• Then dust the rings in plain flour
• Place the rings separately in the frying basket and fry a few at a time.
Breaded Mushrooms
•
Frying temperature - 350°F for 4 to 5 minutes
• Beat 1 egg and dip the mushrooms into the egg
• Then coat the mushrooms with breadcrumbs
• Place separately into the frying basket and fry a few at a time.
Sole sticks
•
Frying temperature – 320°F for 3-4 minutes
• Cut the sole fillet into thin slices. Coat the slices in some seasoned plain
flour
• Then dip the slices into beaten egg and coat with bread crumbs.
• Place separately into the frying basket and fry a few at a time.