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11
FT 36673 - 120501
Assembly page 11/40
Fax +1 305 430 9692
RECIPES
Fresh Chips
•
Fresh chips are best fried in two stages.
•
Use preferably ‘old’ potatoes (not ‘new crop’ potatoes). Cut the
potatoes into equal sizes. Rinse the chipped potatoes under running
water to reduce the starch level. Dry thoroughly and separate the
pieces.
•
Do not exceed the recommended quantity in the basket. When the
temperature has reached 340°F, place the chips in the basket and
slowly lower the basket into the oil.
•
For 1 lb. of chips, fry for 8 minutes on 340°F then raise the basket.
•
Increase temperature to 355°F
•
Wait until the temperature light goes out again, lower the basket and fry
for another 2 minutes.
•
Raise the basket and let the chips drain.
•
For best results, before serving, gently dab the chips with absorbent
paper to remove the excess oil.
•
Frying times may vary slightly depending on the type of potatoes used
and the thickness of the chips.
Onion Rings
•
Frying temperature: 350°F for 4 to 5 minutes
•
Peel the onions and slice. Separate the slices into rings
•
Dip the rings into a bowl of seasoned milk
•
Then dust the rings in plain flour
•
Place the rings separately in the frying basket and fry a few at a time.
Breaded Mushrooms
•
Frying temperature: 350°F for 4 to 5 minutes
•
Beat 1 egg and dip the mushrooms into the egg
•
Then coat the mushrooms with breadcrumbs
•
Place separately into the frying basket and fry a few at a time.
Sole sticks
•
Frying temperature: 320°F for 3-4 minutes
•
Cut the sole fillet into thin slices. Coat the slices in some seasoned plain
flour
•
Then dip the slices into beaten egg and coat with bread crumbs.
•
Place separately into the frying basket and fry a few at a time.
