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Cooking home-battered foods
This method allows for the fact that if wet
batter is placed in the basket prior to cooking
the food may stick.
1 Leave the basket in the down position.
2 Coat the raw food in the batter and allow
it to drain slightly to get rid of the excess
coating.
3 Very carefully, slowly lower the coated
food into the hot oil, using a suitable
implement or tongs. This allows the batter
to become solid and prevents it sealing to
the mesh of the basket.
WARNING: Take care as the oil may
spit as the food is added.
Getting the best from
your fryer
Oil
• Always ensure that you use good quality
oil for deep frying. We recommend liquid
vegetable oils, alternatively use corn,
groundnut or rapeseed oil. Avoid mixing
oils of different types and quality.
• Solid fat (lard) and solid oil can be used,
this should be first melted in a pan until
softened, then carefully transferred into
the fryer bowl.
• Change the oil when it becomes brown or
cloudy in colour, usually after frying 15
times.
IMPORTANT: Do not switch the fryer on
until the fryer bowl is filled with oil or solid
oil or lard.
Cooking
•Your food must always be completely dry
in order to avoid overflowing, to prolong
the use of the oil and to give a crispier
finish to the food.
• Pieces of food should be of the same size
and thickness.
• As a general guide pre-cooked foods
need a higher cooking temperature than
raw foods.
• Do not overload the basket as it may
cause a drop of temperature that may
leave the food greasy.
• Cook your food thoroughly. Remember
that your food may begin to turn golden
brown before it is cooked through.
•Avoid leaving food to drain for too long in
the basket as the food may become soft
and lose its crunchiness.
• Select your cooking utensils with care. Do
not use utensils that may melt. Metal
utensils become hot and therefore should
have insulated handles. When using metal
utensils, take care not to damage the
non-stick coating of the bowl.
•All foodstuffs contain moisture. When
lowered into the hot oil the water turns to
steam. Most of the steam escapes
harmlessly through the lid vent, but
trapped steam may escape when opening
the lid - so care is needed.
Chips
• Old potatoes are ideal for making chips.
Your chips should be evenly sized so that
they cook evenly. They should be rinsed in
a colander under a cold tap and dried
using a kitchen towel or absorbent paper.
For best results fry your chips for 10-12
minutes; shaking the basket at intervals to
ensure chips get an overall browning.
• For best results, we recommend no more
than 800g of frozen chips or 1000g of
fresh chips are fried.
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