User manual RUSSELL HOBBS PROFESSIONAL FRYER 11772

[. . . ] instructions 2 Read the instructions, keep them safe, pass them on if you pass the fryer on. Remove all packaging, but keep it in case you ever need to return the fryer. important safeguards Follow basic safety precautions, including: 1 The fryer must only be used by a responsible adult. 2 Don't put the fryer in liquid, don't use it in a bathroom, near water, or outdoors. 3 Don't touch hot surfaces (including the outside of the fryer) ­ use oven gloves. [. . . ] 41 When you put food into the fryer, you should see bubbles given off. 43 The steam coming out of the food prevents oil from soaking into the food. 44 The slower the food heats up, the more oil soaks into it, so your food gets even soggier. 5 the right way 45 Bring the oil to the ideal cooking temperature. You've got an extra 200 grams of mass sharing the heat, so the temperature drops a bit. 47 The thermostat recognises this, turns the element on, and it tries to bring the whole mass back up to cooking temperature. 49 The food cooks uniformly ­ firm, and crisp. coatings 50 Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects the food, helps prevent juices leaking into the oil, and gives a crisp tasty result. Generally, coatings won't stick to frozen foods. seasoned flour 51 Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use seasoned flour on its own to coat small whole oily fish like whitebait. egg and breadcrumbs 52 Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal for foods that are to be served cold, as it stays crisp for hours. Dip in beaten egg, then breadcrumbs, repeat till fully coated, press well, then shake off any excess. Make dry breadcrumbs or raspings by baking scraps of bread till golden, then crush or process to a fine crumb. basic batter 100g self raising flour pinch of salt cold water Just before it's needed, mix the salt and flour with enough water to form a smooth cream that will coat the back of a spoon. basic fritter batter 100g self-raising flour 5ml (1tsp) cooking oil pinch of salt cold water Sift the flour and salt into a bowl. Just before it's needed, stir in enough water to form a smooth batter. posh fritter batter 100g plain flour 1 egg, separated 150ml liquid (cold water, milk, beer) 15ml (1tbsp) cooking oil pinch of salt Sift the flour and salt into a bowl. Just before it's needed, whisk the egg white and fold into the batter. 6 crispy Chinese batter 75g cornflour 1 large egg 10ml (2tsp) baking powder 5ml (1tsp) cooking oil good pinch of salt cold water Mix the egg, cornflour, salt, oil, and enough cold water to form a creamy base on which to add either egg and breadcrumbs or batter. It holds the other coatings on the food. frying times Use these times purely as a guide. Cook meat, poultry, and any derivatives (mince, burgers, etc. ) till the juices run clear. Cook fish till the flesh is opaque throughout. chips (french fries) Use a chipping potato, like King Edward, Cara, Maris Piper, Romano or Desirée. For best results, fry in two stages: stage 1 fry for 5-10 minutes (depending on quantity) at 170°C. When the chips reach pale gold, and the outside is firm, lift the basket out of the oil, and let the chips drain and cool stage 2 fry for 2-4 minutes at 190°C. When golden brown and crisp, remove from the oil, and drain in a colander lined with paper towel. frozen chips (french fries) Follow the directions on the package. other vegetables Many vegetables may be deep fried ­ onion rings, mushrooms, cauliflower florets. frozen food (small pieces in batter, breadcrumbs, etc. ) · Frozen food cools oil quickly, so fry a single layer at a time. . [. . . ] Dry the element thoroughly and remove all trace of detergent before reassembling. reassembly 16 Put the bowl into the body of the fryer. 17 Lower the control panel so the tabs slide down the grooves, then press gently on the control panel to secure it. , If the control panel isn't fitted correctly, the safety switch on the front of the control panel will prevent the fryer working. 19 Squeeze the upright parts of the handle from the clips above the hinge, and swing the handle down into the basket. [. . . ]