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11
DEEP FAT FRYING
SPECIAL FRYING NOTE:
For safety purposes when deep fat frying, fill the
pan one third full of oil, DO NOT cover the pan with
alidandDO NOT leave the pan unattended. In
the unfortunate event of a fire, switch the appliance
OFF at the electricity supply and cover the pan
with a lid or damp cloth to assist in smothering the
flames.
DO NOT use water on the fire. Leave the pan to
cool for at least 30 minutes before moving it.
DO NOT leave the fat or oil in the frying pan on the
hob to store it in case the hob is inadvertently
switched ON.
1. Preparing the food.
Seal the food by coating with flour, egg and
breadcrumbs or batter. Do not use a basket
with batter coated foods as they will stick.
2. Amount of oil.
For safety purposes fill the pan only one-third
full of oil.
3. Testing the temperature of the oil.
It is advisable to use a thermometer to test the
temperature of the oil. Alternatively, drop a
small cube of bread into the oil which should
be brown in just under a minute if the oil is at
the correct temperature of 190°C/375°F.
4. Cooking the food.
Lower the food gently into the oil. Do not add
too much food at once or the temperature of
the oil will be reduced and may result in soggy,
greasy food.
Turn the food if necessary; doughnuts float to
the surface so will not brown on the upperside
if not turned. Once cooked, drain the food on
absorbent paper.
5. Double frying chips.
Double frying will ensure good chips. First fry
the chips for a few minutes at 170°C/340°F to
seal the outside. Remove the chips from the
oil. Increase the temperature of the oil to
190°C/375° to finish cooking and brown the
chips.
Chips may be kept for several hours after the
first frying before finishing off with the second
frying.
6. Frying temperatures
Celsius Fahrenheit
Scale (°C)
150
Scale (°F)
300
First frying of potatoes
170 340
175 350
180 360
Second frying of potatoes
190 375
Frying chicken and fish 195 380
200 390
PRESERVING
1. DO NOT use a pan that overlaps the perimeter
of the hob trim.
2. To allow for a full rolling boil, the pan should be
no more than one third full when all the
ingredients have been added. It is better to
use two pans rather than overfill one, or use
half quantities.
3. Use firm fruit or vegetables and wash well
before using.
4. Preserving sugar gives clear jam, however
granulated sugar is cheaper and gives equally
good flavour.
5. Crystallization may be caused if sugar is not
completely dissolved before bringing jam to the
boil. Over boiling will affect the flavour, setting
properties and colour of the jam.
6. To test jam for setting:
If a jam thermometer is available, boil jam to
104°C. Marmalade should be boiled to 106°C.
If a jam thermometer is not available, remove
pan from heat, place sample of jam on dish
and cool quickly (i.e. in a freezer or frozen food
storage compartment of a refrigerator). When
cold it will crinkle and hold the mark of a finger
run through it, if it is at setting point.
7. The scum should be removed as soon as
possible after setting point has been reached.
Marmalade should be allowed to cool before
potting to prevent the peel rising.