Deep-fry fryer

Overheated fats and oils can ignite quickly on hot burners. Food, which should be prepared in much oil and fat is always prepared under supervision. You can bake meat, chips, potatoes, fruits, fish, fungi, and some floating fat in dough.

The fried food such as vegetables, potatoes and fruit dry well in advance and make sure that the pieces are so large. You should only use heat-resistant fats and oils. When fats are suitable oil, coconut oil and Erdnußfett. That oil should be used more than three times. You should not use fat mixtures because they foam easily. Flavourful dishes such as fish should not be in the same frying fat, because the flavor is transferred to the following baked goods. The fat in the fryer must be hot before you pour the baked goods. By getting a wooden spoon into the oil and is formed on the surface of a ring of bubbles, it has the right temperature. Not too much fried food at once enter into the fat, the fat cools too much else.

While frying, you should do without the addition of spices. The baking time is to be heavy, they are between three and fifteen minutes. But on the browning is seen about whether the baked goods are cooked. Prudent to remove a piece and break apart. So that the fat intake is reduced, you should drain the fried food after frying well.

Further polish informations can be found here.