Wolf IF15/S Anleitung zur Fehlerbehebung PDF herunterladen (Seite 19)

19

WOLF FRYER MODULE RECIPES

FRENCH FRIES

Makes approximately 4 servings

1 pound (.45 kg) potatoes, unpeeled

Oil for deep-frying

Salt

METHOD

Cut each potato into 16 long potato sticks,

each about

3

/8-inch (9) on a side. Place on

paper towels and dry thoroughly.

Fill the fryer basin with 5 quarts (4.7 L) oil.

Preheat the Wolf fryer module to 350˚F (175˚C).

Place potatoes in large fryer basket. Deep-fry

about 7 minutes or until potatoes are lightly

browned. Remove from the oil and drain

between paper towels. Cool completely. When

ready to serve, preheat the oil to 375˚F (190˚C).

Deep-fry the potatoes for 1 to 2 minutes or

until they are the desired brownness. Salt as

desired. Serve warm.

Dimensions in parentheses are in

millimeters unless otherwise specified.

TEMPURA BATTER

Makes batter for 20 to 30 pieces

Batter:

3

/4 cup (90 g) cornstarch

3

/4 cup (80 g) flour

1 tsp (4 g) salt

1

/4 tsp (1 g) baking powder

1

1

/2 cups (360 ml) water

Oil for deep-frying

Shrimp, clean, raw, deveined

Other seafood or vegetables

METHOD

Combine the dry ingredients. Add water and

whisk well.

Fill the fryer basin with 5 quarts (4.7 L) oil.

Preheat the Wolf fryer module to 365˚F (185˚C).

Meanwhile, prepare the shrimp and vegeta-

bles. Dry the seafood by spreading them out

between layers of paper towels and patting

completely dry. Immediately before adding the

food to the fryer, dip it into the batter. Deep-fry

2–3 minutes, turning over as needed. Cool

slightly before serving.

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