Tips And Tricks; Tips For Using Oil Or Fat To Fry Food; Tips Regarding The Food; Tips Regarding The Deep Frying - Gaggenau VF 230 Instrucciones De Uso

Food
'Schlosserbuben' (plum doughnuts)
Shortbread
* pre-cooked firm
** e.g. pears, grapes, apricots, strawberries, pineapple slices, bananas, cherries, peach and kiwi halves
The values given must be looked upon as a guideline
which may differ depending on the type and condition of
the food and personal taste.
Prepare frozen foods according to the information
specified on the package.

Tips and tricks

Tips for using oil or fat to fry food

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When frying food, use only pure plant oils or fats
that are suitable for high-temperature frying, such
as groundnut oil, palm oil and coconut oil. Oils that
are not suitable include virgin olive oil, soybean oil
and wheatgerm oil. Avoid using blends of fat.Follow
the manufacturer's instructions.
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Each time you use the fryer, use a skimming ladle
afterwards to remove any large food remnants from
the frying oil or fat. Alternatively, you can open the
oil drain valve to drain off the food remnants. Wait
until the frying oil or fat has cooled down to 40 °C
or less.
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If you wish to reuse the frying oil or fat, line a metal
sieve with a piece of paper towel and, once the oil
or fat is lukewarm, pour it through the sieve.
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Replace the frying oil or fat regularly, and at the
very latest when it starts to smell or taste
unpleasant, foams significantly, starts to smoke (at
160-170 °C) or if the food no longer becomes
crispy even at the correct temperature setting. Early
smoking must not be confused with the steam that
rises when moist food is placed in the fryer.
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Put the lid back on once the oil or fat has cooled
down. This prevents impurities or water from
contaminating the fat.
12
Temperature Quantity
[°C]
160 10
180 6

Tips regarding the food

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Tips regarding the deep frying

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Deep frying time Remarks
6 min. deep fry without basket
3 min. each side deep fry without basket
The following are suitable for deep frying: small
pieces of meat and fish, vegetables, potatoes,
pastries, fruit and breaded food.
Moist foods such as fish, shellfish, pieces of meat,
vegetables or fruit slices must be thoroughly dried.
Foods with a high water content are not suitable for
deep frying.
Do not deep fry very large quantities at once so that
the oil can circulate and release the heat quickly to
the food. Shake the frying basket with the food to
avoid it sticking and to help the oil circulate.
The food should be completely covered by the deep
frying oil or fat. Turn large food items after the first
halve of the frying time or push them down with a
second frying basket.
Fill the food into the frying basket on the worktop
beside the deep fryer. Do not fill the frying basket
directly over the deep fryer. This will help keep the
deep frying oil or fat free from residues.
Do not salt or season the food above the deep fryer
to avoid soiling of the deep frying oil or fat.
Moist or frozen food leads to particularly hefty
foaming of the oil or fat when it is inserted. Slowly
lower the filled basket several times. This prevents
overflowing of the fat.
Remove ice from deep frozen foodstuffs before
deep frying.
Set the recommended temperature.
‒ Correct temperature: proteins form a protective
crust. Only a small amount of fat is absorbed.
‒ Temperature too high: the food is browned too
quickly and remains raw on the inside.
‒ Temperature too low: the food absorbs too much
oil or fat.
Dab freshly deep fried food with kitchen paper to
reduce the amount of fat even more.