Wolf ICBIF15/S Gebrauchs- und Pflegeanleitung PDF herunterladen (Seite 13)

14

WOLF FRYER MODULE USE & CARE

Oil must be added to the fryer basin

before turning the unit on. Serious injury

or damage to the fryer module may

result if oil is poured into a heated fryer

basin.

SMOKE POINT TEMPERATURES

Canola Oil,

refined 205˚C

Corn Oil,

refined 230˚C

Lard

180˚C – 205˚C

Olive Oil,

pure 140˚C

O

live Oil,

e

xtra virgin 205˚C

Peanut Oil

230˚C

Safflower Oil

230˚C

Shortening

180˚C –190˚C

Vegetable Oil

225˚C – 230˚C

To protect hands from oil burns, wear

heavy plastic gloves when deep-frying.

DEEP-FRYING TIPS

The ”smoke point” temperature is when oil

begins to decompose and visible smoke is

g

iven off. Refer to the following chart.

F

or deep-frying, it is best to use an oil that

has a smoke point above 205˚C.

Never add oil to the fryer basin above the

oil level line.

Clarify oil by putting several slices of raw

potato in cooled oil and reheat slowly,

stirring occasionally until the oil reaches

175˚C or the potato starts to brown. Discard

potato and strain.

If the oil is not hot enough, oil will reach

the internal part of food before the coating

cooks enough to form a protective layer,

resulting in greasy food.

If the oil is too hot, the coating will burn

from the direct heat of the oil before the

food has had time to cook.

Deep-fry only small batches of food at a

time. Deep-frying too much food will lower

the oil temperature enough to cause greasy

food.

Remove ice from frozen food before deep-

frying to avoid popping of oil.

Moist or frozen food can lead to excessive

foaming when first submerged in oil. To

avoid this, lower the food slowly into the

oil.

For deep-frying, it is best to use the same

oil no more than three times, since

repeated use will lower the smoke point.

After each use, remove any food particles

from the oil.

After allowing the oil to cool, cover the

fryer with the low-profile lid to prevent

contamination of the oil.

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 58 59

Kommentare zu diesen Handbüchern

Keine Kommentare