FRYING
PROCEDURE
6.The rest is automatic. Pressure will build and remain at 8 psi on the gauge
during cooking, excess steam being released through the steam purge valve
on the lid. If the pressure does not build check that the lid is setting properly.
At the end of the timed frying cycle pressure will be automatically released.
If the steam released at the end off cooking is directed into a cool container,
such as a bottle containing some cold water, much of it will condense.
7.Allow the pressure to fall to near zero before removing the lid.
8.Lift the basket out of the oil by the handle, wear gloves, the handle will be hot.
Allow the oil to drain for about 20 seconds. Be sure to remove the food from the
oil when the time has elapsed or it will continue cooking.
9.It will take short while for the oil to recover its working temperature, so again
check that the temperature is right for the next load. With a little experience you
will rarely need to check temperatures.
If at all possible serve fresh from the fryer, do not keep in a holding cabinet for
longer than necessary, because the meat has a tendency to dry out and lose
its appeal.
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