Catler DF 4010 - Manual (Page 14)

13
HANDY TIPS
HANDY TIPS
Food should be crisp when deep fried. If
results are soggy, it is because the oil is not
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 fi ll
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 in
the table below. We do not recommend
fats that deteriotate 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
decreased ie. The oil will burn at a lower
temperature, fried food will be less crisp).
Filter the cooled oil through a fi ne sieve
then store in an airtight container in a
dark place. As oil will absorb food fl avour,
it is a good idea to label the container
with the type of food the oil was used for.
For example you would not deep fry a
dessert in oil previously used for cooking
fi sh. A fi ne sieve can be a new chux
cloth, paper coff ee fi lter or clean cotton
material.
• Olive oil is not recommended for deep
frying due to its low smoke-point.
RECOMMENDED OILS
Vegetable oil:
A general term that revers to a blend of oils
extracted from various seeds and fruits.
Vegetable oil has a very mild fl avour and aroma.
It is low in cholesterol and saturated fats.
Sunfl ower oil:
The oil is extracted from the seeds of the
sunfl ower plant. It is pale yellow in colour
with virtally no fl avour. Sunfl ower 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
fl avour.
Saffl
ower oil:
Safflower oil is derived from the seeds
form the safflower. It is strong in flavour,
rich in colour and has a high smoke-point.
Safflower oil is high in poyunsaturated fats
and vitamin E.
Peanut oil:
Peanut oil is obtained from the kernels of the
groundnut or peanut. It has a delicate fl avour,
nutty odour and has a high smoke –point.
Peanut oil is high in mono-unsaturated oil
and vitamin E.
DO NOT USE SOLID FRYING OILS, ONLY USE LIGUID OILS AS PER THE
RECOMMENDATIONS.