Frying Tips - Miele ProLine CS 1411 Operating And Installation Instructions

Operation

Frying tips

Handling and cooking food correctly
is essential for maintaining good
health. Food should only be fried un-
til golden, not dark brown.
Never add salt to hot fat/oil. This will
cause the fat/oil to boil over.
- The fat/oil needs to be hot enough to
seal the food quickly. If the tempera-
ture is too low, the food will absorb
too much fat/oil, making it difficult to
digest.
It is important to wait until the tem-
perature indicator light goes out
(which means that the set tempera-
ture has been reached) before adding
food to the fryer.
- Best results are achieved by keeping
to the temperature guidelines given in
the chart. Only use temperatures
above 340°F (170°C) where abso-
lutely necessary (e.g., for fish and
meat which has not been coated in
breadcrumbs or pastry).
- When frying deep frozen food, use
the lowest temperature quoted on the
manufacturer's packaging.
- Keep frying times as short as possi-
ble.
- Select the correct ratio of food to fat/
oil. This should be between
1:10 and 1:15. You will need between
35 and 50 oz (1 and1.5 liters) of fat/oil
to fry 1/4 lb (100 g) of fries, for exam-
ple. More fat/oil would heat the food
being fried to too high a temperature;
too much food would cause the tem-
perature of the fat/oil to drop too low.
24
- Heating the fat/oil for too long will
speed up its deterioration rate.
- Food should be as dry as possible for
frying, as moisture can cause froth-
ing. Damp food should be dried using
kitchen paper. Remove any excess
ice and frost from deep frozen food.
- Lower the basket slowly, so that the
fat/oil does not froth over.
- Rinsing freshly cut potatoes under
cold running water and then drying
them thoroughly with kitchen paper
will prevent them sticking together.
- Never season food before frying. Salt,
seasoning, icing sugar, etc., should
be added after the food has been re-
moved from the basket and drained
of excess fat/oil.