​​​​​​​​​​​⚠️ Do not place the deep fryer directly on the stove, use a solid surface like a baking sheet metal tray ⚠️

 

The Maillard effect is a chemical reaction that occurs when you fry or grill food at high temperatures, giving the food a characteristic brown color and flavor.

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Crinkle-cut fries are used for baking in the oven/air fryer (high speed hot air circulation).

Pommes strips are NOT!​
 

Flammable ⚠️

1. Pull the plug in the outlet

2. Close the lid!

3. Use a fire blanket or wool blanket (NOT WATER)!!!

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Min. Marker: 1L oil ⚠️

Max. Marker: 1.2L oil ⚠️

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No mix of oils! ⚠️Fire hazard ⚠️(no refill of new and used oil)

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1. Rapeseed oil (recommended)

2. Sunflower oil (acceptable)

3. Olive oil (not acceptable!) ⚠️

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smoke point of 210°C for regular olive oil and 160-170°C for virgin olive oil.

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Pomace olive oil means that it is a waste product from pressed olive oil. Extra virgin olive oil is typically added to give it both some flavor and color. The smoke point is therefore different, as it's a blended product.

Extra virgin olive oil has a lower smoke point, than just olive oil, both are not recommended for deep frying!

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Extra virgin olive oil is best suited for cold served salads. Cold-pressed olive oil means that the harvested olives never exceed a certain temperature during the entire pressing process – namely 27°C. Keeping the olives below this temperature ensures maximum quality and the preservation of the oil's good properties.

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Vegetable oils that have a high smoke point are best for deep frying. Here we are talking about refined sunflower oil, peanut oil and rapeseed oil - rapeseed oil is particularly suitable. There are also mixed products, i.e. oil consisting of a mixture of different types of oil, which are suitable for frying.​​

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Time to defrost the strips: 2 hours

Evaporation of meltwater: +24 hours

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Deep-frozen fritters must be thawed for ice and melt water BEFORE they are immersed in the boiling oil, otherwise it will splatter, and they will absorb more oil! ⚠️

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Contradiction

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When frying French fries, do not let them thaw before using. Some recommend that frozen French fries be kept completely frozen before using. This guarantees that the surface of the potato is sealed during the frying process, resulting in a crispy, high-quality fry. Some operations do thaw potatoes before cooking.

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Power-On!

1. Add the oil.

2. Turn the temp. regulator to min. (avoid electrical over surge spikes)

3. Insert the plug into the socket.​

4. Power-on and adjust the temp. regulator.

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⚠️ Max. Temp. 170°C ⚠️(Acrylamide formation @ 175°C) 

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Time to preheat (1L): 6m30s if the deep fryer is brand new.

After 5-10 times usage 6 min only.

1 portion 9-10 min.

2 portions 11-12 min.

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Cool down time for the deep fryer: 2 hours! ⚠️

Cool down time before serving, imminently for slim strips.

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Cooking time

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🍟Pommes strips/frites 🍟

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250g 4 min. (1 portion)

250g Pommes thin strips 9 min. (1 portion) if frozen

250g Pommes thick frites 9 min. (1 portion) if frozen (makes no difference)

500g 15 min. (2 portions)​

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Deep frozen spring rolls

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'Daloon' (classic), two variants: China Rolls vs. Vietnamese Spring Rolls.

'Vitasia' (Lidl, local shopping), three variants:

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1. With vegetables

2. With vegetables and beef

3. With vegetables, chicken and pork

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9-10 min. @180°C for maximum flavor of the filling, but gets cold quickly (food industry recommended)

10-11 min. @180°C for a crisper golden brown color​​, and filling doesn't get cold (my recommendation)

11-12 min. @180°C the most golden-brown color, but too crisp and the filling gets too hot (not recommended)

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Chicken Cordon Bleu

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​​​Chicken Cordon Bleu max. 12 min. (deep frozen)

Breadcrumb breading will be done more than necessary!

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Deep fried chicken

½ size chicken? (Grill bar style)

Chicken breasts?

Chicken legs?​​​​​​​