Bedienungsanleitung Tower T17002 (Seite 10 von 16) (Englisch)

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TIPS:

• Certain vegetables, such as potatoes

will not require a coating as they form a

natural skin around themselves. However,

most meat and sh will require a batter or

breading.

• Gently lower food into the oil.

• Don’t overll the fryer. It’s better to fry in

batches.

• Take into account the type of food you

are cooking when selecting a frying

temperature. Generally, pre-cooked food

will require a higher temperature and less

cooking time than raw food.

• CAUTION: Certain foods may begin to turn

golden brown before they are fully cooked.

Always check the food is fully cooked

before serving.

Oil:

• Always start with clean oil. To keep your oil

clean, strain out any food remnants after

use, and replace the oil completely after

8 - 10 uses.

• Suitable oils to use in your fryer include

vegetable, sunower, sesame, groundnut,

corn, soy, hazelnut and rapeseed.

• Peanut oil, safower oil, sunower oil and

canola oil are the best choices as they have

‘high smoke points’. This means they don’t

break down at deep frying temperatures.

• If you use the same oil for frying repeatedly,

the temperature at which the smoke point

occurs is lowered. This happens less in

rapeseed and sunower oils.

• Avoid using olive oil, butter or margarine in

your fryer as they are unsuitable for cooking

at such high temperatures.

• Different oils have different tastes to them.

Canola oil tastes fairly neutral, hazelnut oil

has a distinctive taste, light sesame oil has

a nutty avour which is especially good for

frying, and rapeseed oil is a popular choice

with a light and delicate taste. Peanut oil

doesn’t absorb or transfer avours, making

it good for cooking – however, its smoking

point is lower than that of corn or safower

oil.

• Almond, avocado and cottonseed oil are

also great to fry with, although they are

harder to nd and more expensive.

• Rapeseed oil is also a healthy choice as

it has less unhealthy saturated fat than all

other cooking oils, along with being a rich

source in vitamin E.

• Change the oil in your fryer after every

8 – 10 uses. When you do change the oil,

never pour it down the drain. Dispose of it

safely according to the guidelines of your

local council.

• Do not attempt to empty or change the oil

when the machine or oil is still hot. Allow to

cool completely before cleaning or moving.

When the oil is cool, remove the oil tank

and tip and pour to empty.

AquickeasybatterforDeepFrying

1 cup our

1 tsp. baking powder

½ tsp. salt

1 egg

1 cup milk

¼ cup vegetable oil

1. Mix the dry ingredients (our, baking powder

and salt) together in a bowl using a fork.

2. Beat the egg, milk and oil together in a

separate bowl.

3. Stir the beaten ingredients into the our

mixture until well blended.

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Tower T17002 Seite 10

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