User manual RUSSELL HOBBS PROFESSIONAL FRYER 11772

[. . . ] instructions 2 Read the instructions, keep them safe, pass them on if you pass the fryer on. Remove all packaging, but keep it in case you ever need to return the fryer. 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. 2 Don't put the fryer in liquid, don't use it in a bathroom, near water, or outdoors. [. . . ] 42 This is steam, formed when the moisture inside the food heats up. 43 The steam coming out of the food prevents oil from soaking into the food. 44 The slower the food heats up, the more oil soaks into it, so your food gets even soggier. 5 the right way 45 Bring the oil to the ideal cooking temperature. 46 Put a fifth of a kilogram of cold food into it. You've got an extra 200 grams of mass sharing the heat, so the temperature drops a bit. 47 The thermostat recognises this, turns the element on, and it tries to bring the whole mass back up to cooking temperature. 48 Steam forms inside the food, keeping the oil out. 49 The food cooks uniformly ­ firm, and crisp. coatings 50 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 51 Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use seasoned flour on its own to coat small whole oily fish like whitebait. egg and breadcrumbs 52 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 breadcrumbs, repeat till fully coated, press well, then shake off any excess. · Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings 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. posh fritter batter 100g plain flour 1 egg, separated 150ml liquid (cold water, milk, beer) 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. 6 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, oil, and enough cold water to form a creamy base on which to add either egg and breadcrumbs or batter. It holds the other coatings on the food. frying times Use these times purely as a guide. Check that food is cooked through before serving. Cook meat, poultry, and any derivatives (mince, burgers, etc. ) till the juices run clear. [. . . ] This is inevitable, harmless, and won't affect the operation of the fryer. thermal safety cut-out The cut-out operates to protect the element from overheating. If the fryer stops working: 1 Switch off, unplug, and let it cool down. 3 If the oil level is below the MIN mark, reset the thermal safety cut-out. 4 If the oil level isn't too low, and the thermal safety cut-out has operated for some other reason, ring Customer Service Department. to reset the thermal safety cut-out 5 Switch off, unplug, and let it cool down. [. . . ]