Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Mail:
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
Fax:
(02) 9384 9601
Email: Customer Service:
askus@breville.com.au
Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
0800 288 513
Email: Customer Service:
askus@breville.com.au
www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BDF200 Issue - A13
the Quick Fry™
Instruction Booklet
BDF200
CONGRATULATIONS
on the purchase of your new
Breville product
Contents
4
Breville recommends safety first
7
Know your Breville product
9
How to assemble/disassemble
your Breville product
12
Operating your Breville product
15
Cooking guide
18
Care & cleaning
20Recipes
3
Breville recommends safety first
At Breville we are very safety conscious. We design and manufacture consumer products
with the safety of you, our valued customer, foremost in mind. In addition we ask that you
exercise a degree of care when using any electrical appliance and adhere to the following
precautions.
Important safeguards
Read all instructions
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• Remove and safely discard any
packaging material and promotional
labels before using the deep fryer for the
first time.
• The glass lid has been specially treated
to make it stronger, more durable and
safer than ordinary glass, however it is
not unbreakable. If dropped or struck
extremely hard, it may break or
weaken, and could at a later time
shatter into many small pieces without
apparent cause.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• Do not place the deep fryer near
the edge of a bench or table during
operation. Ensure the surface is level,
clean and free of water and other
substances.
• Do not use the deep fryer on a sink
drain board.
• Do not place the deep fryer on or near
a hot gas or electric burner, or where it
could touch a heated oven.
• Do not place unit under shelving or
flammable materials when in use.
• Always follow the maximum and
minimum quantities of oil stated in the
instructions and recipes.
4
• Position the deep fryer at a minimum
distance of 20cm away from walls,
curtains, cloths and other heat sensitive
materials
• Always operate the deep fryer on a
stable and heat resistant surface. Do
not use on a cloth-covered surface, near
curtains or other flammable materials.
• Always ensure the deep fryer is properly
assembled before use. Follow the
instructions provided in this book.
• The deep fryer is not intended to be
operated by means of an external timer
or separate remote control system.
• Avoid the use of extension cords. Serious
hot oil burns may result from a deep
fryer being pulled off a table or bench
top. Do not allow the power cord to hang
off the edge of a bench top where it
may be grabbed by children, or become
entangled by the user. Never leave the
deep fryer unattended while in use.
• Ensure the deep fryer is completely dry
and free of water before adding any oil.
When deep frying, ensure water does not
come in contact with hot oil as this will
cause the oil to bubble and splatter.
• Always add the required amount of oil
to the deep fryer before switching the
power on at the power outlet.
• Water and oil do not mix – never add
any water or other liquid to hot oil. Even
small amounts of water will cause the oil
to splatter.
• Solid oil products, such as butter,
margarine or animal fats of any kind
should not be used in the deep fryer as
they increase the chance of fire hazard.
Breville recommends safety first
• The lid and the outer surface will be hot
when the appliance is operating and for
some time after use.
• The temperature of accessible surfaces
will be high when the appliance is
operating and for some time after use.
• Steam vents are very hot during deep
frying. Do not place anything on top of
the lid.
• Do not cover the steam vents when the
deep fryer is in use.
• Do not leave the appliance where
children can touch hot surfaces, power
cord or any other part of the deep fryer.
• Do not touch hot surfaces. Use the
handle locked into position to insert and
remove the mesh frying basket from the
hot oil. Follow instructions provided on
Pages 9 of this book.
• Extreme caution must be used when
the deep fryer is filled with hot oil or
other liquid. Do not move the deep fryer
during cooking and allow it to cool
before removing oil.
• At no time should the deep fryer be left
unattended when in use.
• Never lean over the deep fryer when
lifting the lid. Excess trapped steam
created during the cooking process will
be released when the lid is opened.
• Do not exceed the maximum fill level.
Never overfill the bowl with oil.
• Never pour oil out of the deep fryer
when either the unit or oil is hot. Allow
both the unit and contents to cool
completely before removing oil.
• Do not place anything on top of the deep
fryer when the lid is on, when in use and
when stored.
• Always switch the On/Off switch to the
off position, switch the deep fryer off at
the power outlet, then unplug the power
cord and cool completely, if appliance
is not in use, before cleaning, before
attempting to move the appliance,
disassembling, assembling and when
storing the appliance.
• Keep the deep fryer clean. Follow
the cleaning instructions provided in
this book.
IMPORTANT SAFEGUARDS FOR
ALL ELECTRICAL APPLIANCES
• Fully unwind the power cord before use.
• Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
• To protect against electric shock do not
immerse the power cord, power plug or
appliance in water or any other liquid.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. To avoid a hazard do not
use the appliance if power cord, power
plug or appliance becomes damaged in
any way. Return the entire appliance to
the nearest authorised Breville Service
Centre for examination and/or repair.
• Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
SAVE THESE INSTRUCTIONS
5
Breville recommends safety first
• This appliance is for household use only.
Do not use this appliance for anything
other than its intended use. Do not use
in moving vehicles or boats. Do not use
outdoors. Misuse may cause injury.
• The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
• The appliance is not intended to be
operated by means of an external timer
or a separate remote control system.
6
KNOW
your Breville product
PAge header.....
KNOW
your Breville Product
B
A
D
E
F
G
J
H
I
K
M
L
N
C
A.
B.
C.
D.
Viewing Window
Stainless Steel Lid with Mesh Filter
Variable Temperature Control Dial
Frying Basket
1kg food capacity. Handle folds
down for convenient storage.
E. 2400W Heating Element
F. Removable Enamel Frying Bowl
8
G. Stainless Steel Exterior
H. 3 Litre Oil Capacity
I. Cool Zone Area
J. Cool Touch Handle
K. Power ON Switch
L. POWER ON and READY Lights
M. Cord Storage
N. Safety Reset Button
HOW TO ASSEMBLE/
DISASSEMBLE
your Breville product
PAge TO
header.....
HOW
ASSEMBLE/DISASSEMBLE Your Breville product
Step 1
Step 4
Remove lid from the deep fryer by grasping
the handle on top and lift off.
Lift back panel upwards and away from unit.
Step 2
The hinged basket is designed for compact
storage.
Step 5
Step 3
Remove bowl by grasping rim of bowl and
lifting upwards.
To extend handle, pull handle and lift
backwards. (Hot food can fall on hand if the
handle is not installed properly.)
Step 6
Reverse these steps to reassemble your new
deep fryer.
NOTE
The enamel removable bowl can only
be inserted one way.
10
PAge TO
header.....
HOW
ASSEMBLE/DISASSEMBLE Your Breville product
IMPORTANT
When assembling your deep fryer for
use, please ensure the grooves in
the control assembly are inserted into
the TONGUES of the deep fryer body.
The deep fryer will not operate unless
correctly assembled.
TONGUES
GROOVES
11
OPERATING
your Breville product
Operating Your Breville product
Before first use
NOTE
Remove all packaging materials and any
promotional labels from your deep fryer and
safely discard.
When cooking first batch of food,
allow deep fryer to cycle on and
off twice (as indicated by green
temperature READY light) before
placing food into the deep fryer.
This will take approximately
15–20 minutes.
Wash lid, removable bowl and wire
frying basket in hot soapy water and dry
thoroughly. Wipe inside of bowl with a
damp cloth and dry thoroughly.
1. Place deep fryer on a dry, level surface.
Ensure deep fryer is not too close to
edge of the bench top, and that power
cord or basket handle does not hang
over the edge.
7. When oil has preheated, place the basket
into deep fryer in the raised position,
with the basket handle in the extended
horizontal position.
2. With the basket out of the deep fryer,
add oil to the bowl. Ensure not to add
less than MINIMUM level mark or
exceed MAXIMUM level mark (3 Litres).
NOTE
Important: NEVER exceed MAXIMUM
fill level (3 Litres).
3. Replace the lid.
4. Plug the power cord into a 230V or
240V volt power outlet and turn on the
power ON switch.
5. Turn temperature control dial to the
desired temperature. The red power ON
light will illuminate.
NOTE
Your Deep Fryer is fitted with a special
interlock switch and will not operate if
not properly assembled.
6. Preheat oil at the selected temperature
(150–190°C) until the green temperature
ready light illuminates.
8. Add food to the basket. Do not fill basket
so that it is more than two-thirds full.
9. Holding fryer basket handle lift from the
holding position and gently lower the
basket into the oil.
NOTE
Uniform-sized pieces will cook
more evenly.
WARNING
Power cord needs to be fully extended
before use. Always add the required
amount of oil before switching the
power on at the power outlet.
13
Operating Your Breville product
10. When the food is cooked, raise the
basket out of the oil to drain, then turn
temperature control dial back to 150°C
then turn the power OFF with the power
switch, then unplug the power cord.
11. Keep the basket in the raised position
for a few minutes to drain the oil from
the food before serving.
12. If continuing to cook allow deep fryer
to reheat until the green temperature
light illuminates.
13. Allow deep fryer to fully cool before
emptying oil or cleaning the unit.
Cool Zone Technology
Auto Cut-Out Reset Button
Always add the required amount of oil
BEFORE switching the power on at the
power outlet. An Auto Cut Out safety switch
will be activated if the unit is turned on
without oil in the bowl.
To re-activate the unit, let the unit cool
completely and then reset by pushing the
red button on the back of the controller
assembly above the cord storage.
WARNING
During and immediately after cooking,
you may see steam rising through the
filter vent openings in the lid. This is
normal, however avoid touching this
area during cooking to prevent steam
burns as the steam that is generated is
at a high temperature.
As the basket itself gets very hot, only
use the handle to hold or carry the
basket for serving.
COOL ZONE AREA
The submerged heating element system
on the deep fryer allows oil to be heated
more effectively, and respond quickly to oil
temperature changes.
Oil below the heating element is cooler and
allows cooked foods including crumbs to
sink to the bottom of the enamel bowl and
not cook any further, tainting the oil taste.
This allows further cooking to take place
without food particles interfering or tainting
the cooked result.
The Cool Zone Technology results in less
need to change the cooking oil. Used oil can
be re-used more times than in standard
deep fryers.
14
COOKING GUIDE
PAge header.....
Cooking
Guide
The cooking times given in this chart are only a guide, food is fresh and not frozen and
cooking times should be adjusted to suit quantity of food being deep fried.
Food
Temperature
Approx.
Cooking time
Fish (in batter)
180°C
5–7 minutes
Fish cocktail pieces (in batter)
190°C
4–6 minutes
Chicken pieces (crumbed)
170°C
12–15 minutes
Prawn cutlets (raw, crumbed)
180°C
3–4 minutes
Potato wedges (pre cooked)
170°C
7–10 minutes
Potato chips (thick)
190°C
5–6 minutes
Potato chips (thin)
190°C
2–4 minutes
Onion rings
190°C
2–4 minutes
Spring rolls (small)
180°C
4–6 minutes
Mushrooms
150°C
4–5 minutes
Fruit fritters
180°C
4–5 minutes
16
PAge header.....
Cooking
Guide
Handy Hints
Food should be crisp when deep fried. If
results are soggy, it’s because the oil isn’t
hot enough. This can be attributed to one or
more of the following:
• Not enough preheating time.
• Temperature chosen is too low.
• Too much food in the basket (do not fill
basket more than two thirds full).
• Do not use solid frying oil, only use
liquid oils.
• Use a good quality liquid oil. For best
results we recommend oils listed.
• We do not recommend fats that
deteriorate quickly such as lard or
dripping.
• Oil can be re-used several times before
it starts to break down (smoke-point
decreases ie. The oil will burn at a lower
temperature, fried food will be less
crisp). Filter cooled oil through a fine
sieve then store in an airtight container
in a dark place. As oil will absorb
food flavours, it’s a good idea to label
container with type of food the oil was
used for. For example you wouldn’t deep
fry a dessert in oil previously used for
cooking fish. A fine sieve can be a new
chux cloth, paper coffee filter or clean
cotton material.
Recommended Oils
Vegetable oil
A general term that refers to a blend of oils
extracted from various seeds and fruits.
Vegetable oil has a very mild flavour
and aroma. It is low in cholesterol and
saturated fats.
Sunflower oil
The oil is extracted from the seeds of the
sunflower plant. It is pale yellow in colour
with virtually no flavour. Sunflower oil is
high in polyunsaturated fats and low in
saturated fats.
Canola oil
Made from seeds of the canola plant. It is
relatively low in saturated fats, contains
Omega 3 fatty acids and has a bland
neutral flavour.
Safflower oil
Safflower oil is derived from the seeds
from the safflower. It is strong in flavour,
rich in colour and has a high smoke-point.
Safflower oil is high in polyunsaturated fats
and vitamin E.
Peanut oil
Peanut oil is obtained from the kernels of
the groundnut or peanut. It has a delicate
flavour, nutty odour and has a high smokepoint. Peanut oil is high in monounsaturated
oil and vitamin E.
17
CARE & CLEANING
for your Breville product
Care & cleaning
• Before cleaning deep fryer, always make
sure appliance is disconnected from
power outlet.
• Make sure deep fryer including oil are
completely cool before cleaning.
• Do not attempt to move or carry deep
fryer, element and control assembly
while it is hot.
• Wash basket in hot soapy water and dry
thoroughly.
• Remove the control assembly of deep
fryer by lifting upwards.
• Removable enamel bowl allows for
easy cleaning. Wipe down bowl with
absorbent paper, then a damp cloth and
a little mild detergent. Finally wipe bowl
with a clean damp cloth and dry with a
clean dry cloth.
• Wipe over controller assembly and
element with a damp cloth and a little
mild detergent. Finish off with a clean
damp cloth followed by a clean dry cloth.
• Removable enamel bowl, frying basket
and outer body are dishwasher safe.
• Wipe over outside of appliance with a
damp cloth and a little mild detergent.
Finish off with a clean damp cloth
followed by a clean dry cloth.
• Reassemble appliance for storage.
IMPORTANT
Always turn the appliance off, turn the
power off at the power outlet and then
unplug cord before attempting to move
the appliance and before cleaning.
• Grasp each side of removable bowl and
lift upwards.
Do not under any circumstances
immerse the control assembly, the
supply cord or plug in water or any
other liquid.
• Empty removable bowl of cooled oil.
As oil can be re-used several times
(depending on type of food cooked),
filter oil through a fine sieve (such as a
new chux cloth).
19
RECIPES
Recipes
Salt and pepper calamari
Serves 4
INGREDIENTS
3 litres of oil for deep frying
1 egg white
2 tablespoons water
1
⁄2 cup corn flour
1 teaspoon salt
1 teaspoon ground white pepper
500g calamari rings
Sweet Thai Chilli sauce to serve
METHOD
1. Fill deep fryer with oil. Preheat to 190°C.
2. Beat egg white and water together and
dip half the calamari into the
egg mixture.
3. Combine corn flour, salt and pepper in
a zip lock bag. Transfer dipped calamari
into cornflour mixture and toss to coat
evenly. Remove and set aside.
4. Repeat with remaining calamari, egg
and flour mixture.
5. Deep fry in two batches for
approximately 2–3 minutes allowing oil
to reheat between each batch. Drain and
serve immediately.
Serve with lemon wedges, chilli sauce and a
green salad as an entrée snack or light meal.
21
Recipes
Crumbed prawn cutlets with
garlic chive mayonnaise
Serves 4
INGREDIENTS
1 cup plain flour
Pinch salt
2 eggs
1 tablespoon milk
1 cup dry breadcrumbs
1 lemon, zested
36 large green King prawns, peeled and
deveined, tails intact.
3 litres of oil for deep frying
METHOD
1. Combine flour and salt together and
place into a shallow dish.
2. Whisk together eggs and milk and pour
into a deep bowl.
3. Mix breadcrumbs and zest and set aside
on a flat plate.
4. Coat prawns lightly in seasoned flour,
shaking off excess.
5. Dip into egg mixture and toss to coat
evenly. Transfer to breadcrumbs and
coat well.
6. Repeat with egg mixture and
breadcrumbs. Refrigerate for
30 minutes.
7. Fill deep fryer with oil and preheat to
180°C.
8. Deep fry prawns in four batches until
cooked and golden, approximately 2–3
minutes allowing oil to reheat between
each batch. Drain on absorbent paper.
22
Garlic chive mayonnaise
INGREDIENTS
½ cup mayonnaise
¼ cup sour cream
1 clove garlic, crushed
Juice of half a lemon
2 tablespoons snipped chives
Salt and pepper to taste
METHOD
1. Combine mayonnaise, sour cream,
garlic, lemon juice and chives. Season
to taste.
Serve hot crumbed prawn cutlets with chilled
garlic chive mayonnaise.
PAge header.....
RECIPES
Spring rolls
Samosas
Serves 8
Serves 16
INGREDIENTS
INGREDIENTS
350g pork mince
200g green prawn meat diced
1 tablespoon soy sauce
½ cup finely diced water chestnuts
2 green shallots, finely sliced
8 spring roll wrappers
3 litres of oil for deepfrying
1 tablespoon oil
1 small onion, finely chopped
1 large clove garlic, crushed
1 teaspoon curry powder or paste
150g potato, cut into a small 1⁄2 cm dice
100g carrot, cut into a small 1⁄2 cm dice
1 tablespoon frozen peas
4 sheets ready rolled shortcrust pastry
1 tablespoon milk
3 Litres of oil for deep frying
METHOD
1. Combine all filling ingredients
and mix well.
2. Place ¼ cup of mixture onto each
wrapper and roll; secure last rolled edge
with a drizzle of water.
3. Fill deep fryer with oil and preheat
to 180°C.
4. Place up to 4 spring rolls into basket
and carefully lower into oil. Cook for 4–6
minutes or until golden brown, allowing
oil to reheat between
each batch.
5. Drain on absorbent paper and serve rolls
hot with sweet chilli dipping sauce.
TIP
Uncooked spring rolls and can frozen.
Place onto a flat tray and wrap well in
plastic wrap. Frozen springs rolls can
be cooked from frozen. Add an extra
2–3 minutes to the cook time.
METHOD
1. To prepare filling, heat oil in a pan. Fry
onion, garlic and curry powder until
onion is soft. Add potato and carrot.
2. Cover and cook on a low heat until
tender, approximately 10 minutes,
stirring occasionally. Add peas.
3. Cool, then divide mixture into
16 portions.
4. Cut out 16 x 12 rounds from pastry.
Top each with potato mixture and brush
edges of pastry with milk. Fold pastries
in half, pressing edges together.
5. Fill deep fryer with oil and preheat to
190°C.
6. Deep fry samosas, 4 at a time until
golden, approximately 4–5 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper.
Serve samosas as a starter to a curry meal or
as snack.
23
PAge header.....
Recipes
Tempura
Tempura batter
Tempura is a style of deep frying that
originated in Japan. It uses a very light
batter to coat seafood (particularly
prawns) and vegetables. Tempura is then
traditionally served with a light dipping
sauce.
Food suitable for Tempura are:
• Prawns
• Whole button mushrooms
• Sliced sweet potato
• Fresh asparagus
• Whole beans
• Whole baby corn
• Cauliflower or broccoli florets
INGREDIENTS
3 litres of oil for deep frying
2 cups plain flour
2 egg yolks
2 cups (500ml) iced water
Selection of food from above
METHOD
1. Fill deep fryer with oil and preheat to
190°C.
2. To prepare batter, sift flour into a bowl.
Make a well in the centre. Add egg
yolks and iced water stirring until just
combined. The batter should be lumpy
and only half mixed. As batter will
thicken on standing, use immediately.
3. Coat food of choice in batter allowing
excess batter to drain off.
4. With basket in lowered position, deep
fry food in small batches until pale
golden, approximately 4–5 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper.
Serve tempura foods with tempura
dipping sauce.
24
PAge header.....
Recipes
Tempura dipping Sauce
Honey prawns
Makes 250ml
Serves 4
INGREDIENTS
INGREDIENTS
L cup soy sauce
L cup mirin or sherry
L cup chicken stock
3 litres of oil for deep frying
16 green king prawns, peeled and deveined
½ quantity Tempura Batter
½ cup honey, warmed
L cup toasted sesame seeds
100g packet vermicelli noodles
METHOD
1. Combine soy sauce, mirin and stock.
Serve as dipping sauce for Tempura.
Tempura batter can also be used in recipes
other than the traditional tempura.
NOTE
If batter becomes too thick, thin down
with extra iced water.
When basket is in lowered position
always use tongs and gently lower the
battered food into the oil.
METHOD
1. Fill deep fryer with oil and preheat
to 190°C.
2. Coat prawns in batter allowing excess
batter to drain off.
3. With basket in lowered position, deep
fry in two batches for approximately 3–4
minutes allowing oil to reheat between
each batch.
4. Drain on absorbent paper and transfer to
serving platter. Drizzle with the warmed
honey, then toss in sesame seeds.
5. Deep fry noodles a bundle at a time
until the noodles rise to the surface,
approximately 2–3 seconds. Drain on
absorbent paper and serve prawns with
crispy noodles.
NOTE
When the basket is in the lowered
position always use tongs and gently
lower the battered food into the oil.
25
PAge header.....
Recipes
Fish and chips
Tartare sauce
Serves 4
INGREDIENTS
INGREDIENTS
½ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoons chopped parsley
salt and pepper to taste
1¼cups plain flour
pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
3 litres of oil for deep frying
4 boneless white fish fillets (150g each)
4 potatoes, peeled and cut in 1cm thick chips
lemon wedges
METHOD
1. To prepare batter, sift flour and salt
into a bowl. Make a well in the centre.
Add egg yolks, beer and oil. Beat until
smooth then stand for 30 minutes. Beat
egg whites until soft peaks form,
fold through batter.
2. Fill deep fryer with oil and preheat to
180°C. Preheat an oven to 150°C to keep
fish warm when cooked.
3. Coat fish in batter allowing excess batter
to drain off.
4. Deep fry fish in two batches until cooked
and golden, approximately 3–4 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper and
keep warm.
5. Increase deep fryer temperature to
190°C. When heated, deep fry chips in
two batches until golden, approximately
12–15 minutes allowing oil to reheat
between each batch. Drain on absorbent
paper.
Serve fish and chips with lemon wedges and
tartare sauce.
TIP
If fish fillets have skin on, remove
the skin otherwise the fish curls up
while frying.
26
METHOD
1. Combine mayonnaise, sour cream,
capers, parsley and gherkin. Season to
taste.
Serve as an accompaniment to fish and chips.
PAge header.....
Recipes
Southern style chicken
Shoestring fries
Serves 4
Serves 4
INGREDIENTS
INGREDIENTS
3 litres oil for deep frying
1 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons mild paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
3 litres of oil for deep frying
4 potatoes
METHOD
1. Fill deep fryer with oil and preheat to
170°C.
2. Sift flour, salt, pepper and paprika into a
bowl. Coat chicken pieces in combined
beaten egg and milk then flour mixture.
3. Deep fry in two batches until cooked
and golden, approximately 15 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper..
Serve with steamed corn and a tossed salad.
NOTE
To quicken cooking time, steam the
chicken pieces first before crumbing.
METHOD
1. Fill deep fryer with oil and preheat to
160°C.
2. While waiting for oil to heat, peel and
cut potatoes into thin straws and soak in
water to prevent discolouration. When
ready to cook, drain potatoes and pat dry
with absorbent paper.
3. Deep fry potato straws in two batches for
3–4 minutes, drain and place on a tray
with absorbent paper.
4. Increase temperature to 190°C and recook the fries for 3–4 minutes to finish.
NOTE
Allow oil to thoroughly reheat and
potato straws to drain thoroughly in
between frying. Frying twice will give
a crisper result.
TIP
Use “baking” potatoes for deep frying
(ie desiree and pontiac potatoes).
New potatoes are not recommended
due to their high water content.
27
PAge header.....
Recipes
Deep fried mushrooms
Serves 4
INGREDIENTS
3 litres of oil for deep frying
24 button mushrooms (approx 200g),
stalks trimmed
1 egg, beaten
1 tablespoon milk
1 cup fresh breadcrumbs
METHOD
1. Fill deep fryer with oil and preheat to
150°C.
2. Coat mushrooms in combined egg
and milk.
3. Toss into breadcrumbs and coat evenly.
4. Deep fry mushrooms until golden,
approximately 3–5 minutes allowing oil
to reheat between each batch. Drain on
absorbent paper.
Serve as an accompaniment to chicken, or as
a fingerfood idea served with a dipping sauce
of sour cream and chopped chives.
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Shredded vegetables
INGREDIENTS
3 litres oil for deep frying
grated vegetables such as potato, carrot or
zucchini
1
⁄2 quantity of tempura batter
METHOD
1. Fill deep fryer with oil and preheat to
180°C.
2. Squeeze any excess moisture from
vegetables and pat dry thoroughly with
absorbent paper.
3. Mix some tempura batter through
vegetables.
4. Deep fry about ½ cup at a time until
crisp and golden, approximately 2–3
minutes allowing oil to reheat between
each batch. Drain on absorbent paper.
Serving suggestion: Serve as a garnish.
PAge header.....
Recipes
Deep fried ice cream with
Caramel sauce
Serves 4
INGREDIENTS
1 qty caramel sauce
1 Litre Full cream vanilla ice cream
500g (2) day old commercial Madeira cake,
processed into crumbs
3 x 60g eggs, beaten
¼ teaspoon milk
3 Litres oil for deep frying
METHOD
1. Place a scone tray into freezer for 10
minutes to get really cold. Scoop ice
cream onto cold tray to make 8 balls.
Return to freezer immediately until ice
cream is very hard.
2. Meanwhile, break cake into small pieces
and process in a food processor or
crumble with fingers to yield 4 cups
cake crumbs.
3. To coat ice cream, remove one ball at
a time from freezer. Using two spoons,
roll ice cream in combined egg and milk
then cake crumbs. Return to freezer and
repeat with remaining ice cream.
Caramel sauce
Serves 4
INGREDIENTS
60g butter
¾ cup brown sugar
1 Tablespoon cornflour
½ cup water
½ cup cream
pinch salt
Method
1. Melt butter in saucepan or microwave.
Add brown sugar stirring until smooth.
2. Add cornflour blended with water; bring
to boil stirring until thickened.
3. Stir through cream and salt.
Serve ice cream with caramel sauce
and chopped fruit such as banana or
strawberries.
NOTE
Working one at a time ensures ice
cream doesn’t melt.
4. Leave in freezer for a minimum 1 hour
then repeat coating in egg mixture then
cake crumbs to ensure a thick, firm
coating. Return to freezer for 15 minutes.
5. Fill deep fryer with oil and preheat to
190°C.
6. Deep fry ice cream in two batches until
golden, approximately 30 seconds
allowing oil to reheat between each
batch. Drain on absorbent paper.
Serve immediately with warm caramel sauce.
29
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Recipes
Banana fritters
Serves 4
INGREDIENTS
1 cup self raising flour
1 teaspoon sugar
1 x 60g, egg beaten
2
⁄3 cup milk
1 Tablespoon butter, melted
4 bananas, peeled and cut in three
3 Litres oil for deep frying
METHOD
1. Sift flour into a bowl and make a well
in the centre. Add sugar, combined egg,
milk and melted butter.
2. Mix to a smooth batter and allow to
stand for 15 minutes before using.
3. Coat bananas in batter allowing excess
batter to drain off.
4. Fill deep fryer with oil and preheat
to 180°C.
5. With basket in lowered position, deep
fry bananas in two batches until golden,
approximately 4–5 minutes allowing oil
to reheat between each batch. Drain on
absorbent paper.
Serve with ice cream.
NOTE
When the basket is in the lowered
position always use tongs and gently
lower the battered food into the oil.
30
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NOTES
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