Frying Tips - Miele CS 1411 Operating And Installation Instructions

Operation

Frying tips

Handling and cooking food correctly
is important for good health. Food
should be fried until it is golden. Do
not let it get too dark.
Never add salt to hot fat. This will
cause the fat to boil over.
– The oil or fat needs to be hot enough
to seal the food quickly. If the tem-
perature is too low the food will ab-
sorb too much fat making it difficult
to digest.
It is important to wait until the tem-
perature indicator goes out (which
means that the set temperature 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 170 °C where absolutely ne-
cessary (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 pos-
sible.
– Use the correct ratio of food to fat.
This should be between 1:10 and
1:15. For example, you need between
1 and 1.5 litres of oil for 100 g of
chips. The food will get too hot if you
use too much oil. If you try and fry
too much food at once the oil will
cool down too much..
– Heating the oil for too long will speed
up its deterioration rate.
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– Food should be as dry as possible for
frying as moisture can cause frothing.
Damp food should be dried using pa-
per towel. Remove any excess ice
and frost from deep frozen food.
– Lower the basket slowly, so that the
oil does not froth over.
– Rinsing freshly cut potatoes under
cold running water and then drying
them thoroughly with paper towel will
prevent them sticking together.
– Never season food before frying it.
Sale, seasoning, icing sugar etc.
should be added after the food has
been removed from the basket and
drained of excess oil.