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4. Practical tips
• The deep frying temperature range lies between
160 and 180 °C. The maximum temperature is
190 °C.
• According to the general recommendations for
healthy frying, a temperature of 175 °C should not
be exceeded (see cooking table). There should
be 100 g maximum of food per 1 litre of oil/fat and
it should only be fried until the food obtains a
golden yellow.
• The surface will crust too fast if the frying fat is too
hot. Its interior, however, will remain raw. The food
will take on too much fat if the fat is too cold.
• If the fat is at the right temperature, its pores will
close swiftly when it is dipped in and a protective
crust will form. Thus, only a small amount of fat is
able to penetrate the food. Drain freshly deep
fried food on absorbant kitchen paper. This redu-
ces the amount of fat even more.
• Use heat-resistant oil or fat (with a smoke point of
at least 200 °C). Suitable e.g. peanut oil, palm oil
or coconut fat. Unsuitable e.g. native olive oil,
soya or wheat germ oil.
• Replace the deep frying oil or fat completely if it
smells or tastes unpleasant, foams, begins to
smoke at 160 - 170 °C or if the food you are deep
frying no longer becomes crispy despite having
set the correct temperature.
Smoking of the oil is not to be confused with water
steam which occurs when frying moist food.
• After every use of the deep fryer, remove any
resulting remainders of food (e.g. bread crumbs)
from the oil or fat.
• If you would like to re-use the oil, filter the cooled
oil through a fine metal sieve.
• Do not salt or season the food or fill the basket
over the deep fryer.
• The following foodstuffs are suitable for deep
frying: small pieces of meat and fish, vegetables,
potatoes, pastries, fruit and breaded foodstuffs.
• The food to be fried should be completely
covered with oil or fat, otherwise it will need to
be turned after half of the frying time has elapsed
or pushed down using a second frying basket.
• During deep frying (from 170 °C), oil and fat takes
on neither an odour nor taste. So, you can deep fry
fish and fruits straight after one another.
• Moist or frozen food leads to particularly excessive
foaming of the fat when it is inserted. Thoroughly
dry all moist foods and slowly dip in the filled
basket several times. This prevents overflowing
of the fat. Remove ice from frozen food.
• Do not fry large quantities of food at the same
time, so that the oil can circulate well and transfer
the heat quickly to the food. Shake the basket
throughout frying to prevent food sticking together
and to allow the oil to circulate better.
• After cooling down, close the appliance cover.
This is necessary for safety reasons and prevents
things from falling into the fat.
