User manual RUSSELL HOBBS 17892

[. . . ] 3 14 Keep the fryer and cable away from the edge of the work surface and out of reach of children, the infirm, and anyone under the influence of alcohol or other judgement-affecting substance. 15 Route the cable so it doesn't overhang, and can't be tripped over or caught. 19 Don't put anything on top of the fryer while it's in use. 20 Before using any aerosol spray in the kitchen, or any part of the house where the spray might drift into the kitchen, check that the lid is closed, to avoid contaminating the oil. [. . . ] 46 The thermostat recognises this, turns the element on, and tries to bring the whole mass up to frying temperature. 49 The heat causes a skin to form on the outside of the food: a) the skin prevents moisture leaving the food b) so it takes even longer for the food to reach temperature c) so the skin gets thicker d) so it becomes even more difficult for the moisture to escape e) so some of the moisture is trapped forever f) so your food is soggy 50 That's only half the story. 54 If the food heats up slowly, there's not enough steam, so more oil soaks into the food, so it gets even soggier. the right way 55 Bring the oil to the ideal frying temperature. You've got an extra 8% of the original mass, so the temperature only drops a little. 57 The thermostat turns the element on, and bring the whole mass back up to frying temperature very quickly. 59 The food cooks uniformly ­ firm and crisp. coatings 60 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 61 Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use on its own to coat small whole oily fish like whitebait. egg and breadcrumbs 62 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 in breadcrumbs ­ repeat till fully coated · press well, then shake off any excess. Make dry raspings or breadcrumbs 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. 8 posh fritter batter 100g plain flour 1 egg, separated 150ml liquid 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. 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 and oil with enough cold water to form a creamy base on which to add either egg and breadcrumbs or batter. It helps to hold the other coatings firmly to 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 9 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 kitchen paper. frozen chips (french fries) Follow the directions on the package. other vegetables Many vegetables may be deep fried ­ onion rings, mushrooms, cauliflower florets. They can be fried from fresh or frozen, and should be coated. frozen food (small pieces in batter, breadcrumbs, etc. ) · · · · Frozen food cools oil quickly, so fry a single layer at a time. . [. . . ] This is inevitable, harmless, and won't affect the operation of the fryer. 14 connection The product must be earthed. If you remove the plug, dispose of it. wheelie bin symbol To avoid environmental and health problems due to hazardous substances in electrical and electronic goods, appliances marked with this symbol mustn't be disposed of with unsorted municipal waste, but recovered, reused, or recycled. 15 replacement filters 1 Have the Model No. 2 Ring 0845 658 9700, or email service@saltoneurope. com, for prices, then purchase replacements using VISA or MASTERCARD. service If you ring Customer Service, please have the Model No. If it's not working, read the instructions, check the plug fuse and main fuse/circuit breaker. [. . . ]