User manual RUSSELL HOBBS 17892

[. . . ] instructions 2 Read the instructions and keep them safe. If you pass the fryer on, pass on the instructions too. Remove all packaging, but keep it till you know the fryer works. important safeguards Follow basic safety precautions, including: 1 The fryer must only be used by a responsible adult. Use and store it out of reach of children. [. . . ] 46 The thermostat recognises this, turns the element on, and tries to bring the whole mass up to frying temperature. 47 The oil, being a liquid, heats up fairly uniformly. 48 The food, as it's solid, heats up from the outside in. 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. 51 When you put food into the fryer, you should see bubbles. 52 This is steam, formed when the moisture inside the food heats up. 53 This steam normally prevents oil from soaking into the food. 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. 56 Put a single layer of cold food into the basket. 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. 7 58 Steam forms inside the food, keeping the oil out. 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. · coat in seasoned flour, to dry the food. · dip in beaten egg, then in breadcrumbs ­ repeat till fully coated · press well, then shake off any excess. · Fresh breadcrumbs give a rough appearance. 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. [. . . ] 31 Lower the lid into the lid mounts on the rear of the fryer. 32 Slide the basket down into its mounts on the front of the fryer. 34 Press the handle release button, and lower the handle. 35 Replace the filter, with the black filter on top. [. . . ]