THE GOLDEN FRYING RECIPE

1. COOKING IN A FRYER


Keep the temperature at maximum 175°C.
When applying ‘two-step frying’, do the first step (pre frying) at 160°C.


Do not overfill the frying basket. Only fill your basket halfway.
Do not fill the basket above the oil level.


Always cook until a light golden yellow colour.


Do not overcook. Remove any fries that are too dark.


When deep-frying smaller quantities (less than a half-full frying basket) reduce the cooking time. Always follow the cooking instructions.


Fill & shake basket besides fryer, so no crumb & ice can drop directly into the hot oil.

2. AFTER FRYING


After frying, let the oil drip off and shake the fries for 30 seconds.


Put the fries on an absorbent paper. Season French Fries after frying, never before or during cooking.


Stop heating the oil when not used.


Filter the oil and clean the fryer after using it.
Change the oil after 10 uses approximately.

3. COOKING IN AN OVEN

4. BEFORE FRYING (HOME-MADE FRIES)