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• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. chats, new potato or
desiree potatoes.
• Make sure that the chips are cut to even size
to guarantee even cooking.
• The cut chips should be rinsed under running
water until the water runs clear. This removes
excess starch from the potatoes, the starch
burns at high temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to stop chips
sticking together.
• Homemade fries are double cooked. The first
fry blanches the chips so that they cook
through. The second fry colours the chips and
gives them a crisp crust. Use the table below
as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety of
the potato used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen precooked chips. For
the best results they should be taken directly
from the freezer to the fryer.
• Heat oil to the maximum setting, 8-10.
• Place up to 1kg fr
ozen chips into the fryer
basket and lower into the hot oil for 1 - 2
minutes to seal.
• Lift the basket out and rest the drainage
lever inside the rim of the cooking vessel.
Allow the oil to heat up again.
• Lower the basket again and fry the chips for
a further 3 - 4 minutes until golden brown.
The time required will depend on the size
and cut of the chip, and personal taste.
• Allow chips to drain for a moment before
removing from the basket and seasoning.
28
Cooking with your Deep Fryer
The Perfect Chip.
• Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
Thin fries - french fries 8 5 min 10 5 min
Thick chips 8 7-8 min 10 7-8 min
Wedges 8 10 min 10 10 min
Temperature
Control Settings
Time for
Ist Fry (Blanch)
Temperature
Control Settings
Time for
2nd Fry - max temp