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1. Never use the fryer without oil.
2. Always use the best quality oil possible. We
recommend corn, nut, seed or light olive
oil. Never use butter, margarine or regular
olive oil or extra virgin olive oil.
3. Avoid mixing oils of different qualities or
types.
4. Change the oil when it becomes brown or
milky in colour.
5. Take into account the food to be cooked
before setting the frying temperature. As a
general guide precooked food will need a
higher temperature than raw food, and the
larger the individual items the lower the
temperature should be.
6. Large pieces of food should not be deep
fried, as they take to long to cook thus
absorbing too much oil.
7. Fry small amounts at a time, adding too
much at a time will decrease the oils
temperature and increase the chance that
food will stick together.
8. Make sure that food is dry before frying,
wet food will splatter.
9. Always dry or roll wet food in flour before
coating in a batter. Otherwise the extra
steam created will separate the coating
from the food.
Hints for perfect frying
Frying times and temperatures
FISH AND SEAFOOD
TYPE MAXIMUM TEMPERATURE APPROX. TIME SUGGESTIONS
QTY °C (MIN)
PRAWNS
Fresh 600g 170C 5-7 Crumb/batter
Frozen 600g 190C 3-5 Fry frozen
FISH
Small pieces 400g 180C 3-5 Crumb / batter
Fresh fillets 600g 160C 7-10 Crumb / batter
Frozen fillets 600g 160C 5-7 Fry frozen