Breville BDF600XL Manuel d'utilisation

Page 20

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DEEp FRYING TIpS

FRYING GUIDE

FOOD

TEMpERATURE

AppROX. COOKING TIME

Mushrooms

320˚F

3-4 Minutes

Chicken Pieces (battered)

350˚F

12-15 Minutes

Chicken Strips

355˚F

3-4 Minutes

Shrimp (raw, battered)

350˚F

3-4 Minutes

Fish Cakes or pieces

375˚F

4-6 Minutes

Fish Fillets (battered)

350˚F

5-7 Minutes

Onion Rings

375˚F

2-4 Minutes

French Fries (thick)

375˚F (Blanching; 320˚F)

12-15 Minutes

French Fries (thin)

375F (Blanching; 320˚F)

7-10 Minutes

Potato Wedges

355˚F (Blanching; 320˚F)

4-6 Minutes

Egg Rolls (small)

355˚F

4-5 Minutes

Fruit Fritters

355˚F

2-4 Minutes

The cooking times given in this chart are a guide only and should be adjusted to suit the quantity of
food being deep fried and your personal preferences.

Deep Frying Tips

Food should be crisp when deep fried. If

results are soggy, the oil may not be hot

enough. This can be attributed to one or

more of the following:
- Oil has not reached the correct
temperature.
- Temperature setting is too low.
- Too much food in the frying basket.

Do not use solid frying oil, only use

liquid oils.

Use good quality liquid oil. We do not

recommend fats that deteriorate quickly

such as lard. Deep frying in butter or

margarine is also not recommended

because of their low smokepoint

temperatures.

Olive oil is not recommended for deep

frying due to its low smoke point

temperature.

Always check that the cooking oil you

use is marked suitable for deep frying.

Only use cooking oil with a high smoke

point. Oils with low smoke points can

rapidly degrade at temperatures

around 375°F and produce unhealthy

by-products.

Cooking oil, even unused, has a limited

shelf life. It oxidizes quite quickly with

exposure to air, sunlight, and elevated

temperatures. Always store in a cool dark

place in a sealed container.

Oil can be re-used several times before

it starts to break down. Filter the cooled

oil through a fine sieve then store in an

airtight container in a dark place. A fine

sieve can be made by lining a funnel with

an unused paper coffee filter or clean

cotton material.

BDF600XL_IB_H10.indd 20

6/05/10 11:20 AM

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