Zanussi ZCE 7350 Instruction Booklet

Zanussi ZCE 7350 Instruction Booklet Manual pdf 14 page image

DEEP FAT FRYINGSPECIAL FRYING NOTE:For safety purposes when deep fat frying, fill the panone-third full of oil, DO NOT cover the pan with a lidand DO NOT leave the pan unattended. In theunfortunate event of a fire, switch the cooker OFF atthe electricity supply and cover the pan with a lid ordamp cloth to assist in smothering the flames.DO NOT use water on the fire. Leave the pan to coolfor at least 30 minutes before moving it.DO NOT leave the fat or oil in the frying pan on thehob to store it in case the hob is inadvertentlyswitched ON.1. Preparing the foodSeal the food by coating with flour, egg andbreadcrumbs or batter. Do not use a basket withbatter coated foods as they will stick.2. Amount of oilFor safety purposes fill the pan only one-third fullof oil.3. Testing the temperature of the oilIt is advisable to use a thermometer to test thetemperature of the oil. Alternatively, drop a smallcube of bread into the oil which should brown injust under a minute if the oil is at the correcttemperature of 190°C/375°F.4. Cooking the foodLower the food gently into the oil. Do not addtoo much food at once or the temperature of theoil will be reduced and may result in soggy,greasy food.Turn the food if necessary; doughnuts float to thesurface so will not brown on the upperside if notturned. Once cooked, drain the food onabsorbent paper.5. Double frying chipsDouble frying will ensure good chips. First fry thechips for a few minutes at 170°C/340°F to sealthe outside. Remove the chips from the oil.Increase the temperature of the oil to190°C/375°F to finish cooking and brown thechips.Chips may be kept for several hours after the firstfrying before finishing off with the second frying.6. Frying temperaturesCelsius FahrenheitScale ( oC) Scale ( oF)150 300First frying of potatoes 170 340175 350180 360Second frying of potatoes 190 375Frying chicken and fish 195 380200 390PRESERVING1. DO NOT use a pan that overlaps the perimeter ofthe hob trim.2. To allow for a full rolling boil, the pan should beno more than one third full when all theingredients have been added. It is better to usetwo pans rather than overfill one, or use halfquantities.3. Use firm fruit or vegetables and wash well beforeusing.4. Preserving sugar gives clear jam, howevergranulated sugar is cheaper and gives equallygood flavour.5. Crystallization may be caused if sugar is notcompletely dissolved before bringing jam to theboil. Over boiling will affect the flavour, settingproperties and colour of the jam.6. To test jam for setting:If a jam thermometer is available, boil jam to104°C. Marmalade should be boiled to 106°C.If a jam thermometer is not available, removepan from heat, place sample of jam on a colddish and cool quickly (i.e. in a freezer or frozenfood storage compartment of a refrigerator).When cold, it will crinkle and hold the mark of afinger run through it, if it is at setting point.7. The scum should be removed as soon aspossible from the surface of the preserve aftersetting point has been reached. Marmaladeshould be allowed to cool before potting toprevent the peel rising.14