Wolf IF15/S Guide de dépannage télécharger pdf (Page 12)

12

WOLF FRYER MODULE USE & CARE

THE COLD ZONE

In the bottom of the fryer, there is an area that

has no heat under it called the cold zone. This

area collects any water from the food as well

as food particles that separate from dried

foods. This cold area prevents oil from

foaming over as well as from breaking down

over prolonged heating time.

HOT OIL INDICATOR

When the fryer is turned off after use, the

temperature display will remain illuminated,

showing the oil temperature. This display will

remain on until the temperature of the oil has

cooled to below 140˚F (60˚C), even if the unit is

in

Lock mode

.

DEEP-FRYING TIPS

The ”smoke point” temperature is when oil

begins to decompose and visible smoke is

given off. Refer to the following chart.

For deep-frying, it is best to use an oil that

has a smoke point above 400˚F (205˚C).

Never add oil to the fryer basin above the

oil level line.

Clarify oil by putting several slices of raw

potato in cooled oil and reheat slowly,

stirring occasionally until the oil reaches

350˚F (175˚C) or the potato starts to brown.

Discard potato and strain.

If the oil is not hot enough, oil will reach

the internal part of food before the coating

cooks enough to form a protective layer,

resulting in greasy food.

If the oil is too hot, the coating will burn

from the direct heat of the oil before the

food has had time to cook.

Deep-fry only small batches of food at a

time. Deep-frying too much food will lower

the oil temperature enough to cause greasy

food.

Remove ice from frozen food before deep-

frying to avoid popping of oil.

Allow frozen breaded fish to thaw slightly

to shorten the deep-frying time and give the

breading a golden brown rather than a dark

brown color.

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