Recognising And Eliminating Mistakes When Frying - Salvis Smartline Série Mode D'emploi

en
5.1 Notes about the deep-frying oil/fat
● Requirements on the deep-frying oil/fat: Must not oxidise easily, smoke point (over 230°C), long
life, low foaming, no smell and neutral taste.
● Only use fresh, 100% vegetable deep-frying oil/fat.
● Do not use unsuitable edible oils or animal fats. These are not suitable because of lack of stability
at high temperatures.
● To prevent self combustion, do not use adulterated or old deep-frying oil/fat.
● The life of the deep-frying oil or fat will be extended by
− regularly removing food residues,
− filtering the deep-frying oil/fat and
− by covering the deep fat fryer when not in operation (protects against the influence of light and
oxygen).
● Do not add spices above the deep-fat fryer because salt and spices accelerate the ageing of the
deep-frying fat.
● *Deep fry frozen goods for approx. 4 minutes, remove for approx. 1 min. and then fry again.
● To prevent flavours from crossing, prepare fish, meat or potato products in separate tubs.
5.2

Recognising and eliminating mistakes when frying

deep-frying oil/fat
Foams heavily
Browns badly
Smoke develops
Smells bad
Spoils quickly
26 / 72
Causes
Used or unsuitable deep-frying oil was used, e.g. edible oil
Different oils and fats were mixed
Food being fried contains too much moisture
Too high a quantity of food in the frying tub
Cleaner residues were not removed from the tank
The deep-frying oil or fat is new
Food being fried contains too much moisture
Cooking time too short
Temperature setting too low
Temperature setting too high
Unsuitable oil or fat with low smoke point used
The deep-frying oil or fat used too long
Food remnants (breadcrumb coatings) were not removed
The deep-frying oil or fat used too long
Oil or fat is not suitable for frying
Food remnants (breadcrumb coatings) were not removed regu­
larly
Different oils and fats were mixed
The deep-frying oil/fat was heated too long without frying any­
thing
The deep-frying oil/fat was stored incorrectly (too much light and
oxygen)
Cleaner residues in the tank