I am using a fryer for...
Frozen fries
- 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 all the pieces 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 and shake basket besides fryer, so no crumb and ice can drop directly the hot oil.
After frying
- After frying, let the oil drip off and shake the fries for 30 secondes.
- Put the fries on an absorbent paper. Season 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 approximately 10 uses.
Home-made fries
Before frying
- Choose potato varieties recommended for the preparation of French Fries.
- Do not store potatoes in a fridge below 6° C. Where possible store in dark place between 6 and 10° C.
- Wash potatoes before peeling, if they aren't washed yet.
- Cut the potatoes into thick strips and remove slivers (thin pieces).
- Soak strips for a few minutes in warm water and then shake them to eliminate sugars. Rinse the fries clean water.
- Then dry the strips in a tea towel.
- When applying 'two-step frying', do the first step (pre-frying) at 150-160°C.
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Hashbrown (also known as 'Rösti')
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for frying.
- Keep the temperature at a maximum of 175 °C.
- Do not overfill the frying basket. Fill the basket halfway. Preferably cook one hashbrown at a time or fill the basket preferably in 1 layer.
- Do not fill the basket above the oil level.
- Fill and shake the basket on the side of the fryer to prevent the remains of the crumbs and ice from falling directly into the hot oil.
- Fry until golden yellow.
- Do not overcook and remove pieces that are too dark if possible.
- Reduce the cooking time when frying smaller quantities of hashbrowns.
After frying
- Allow excess oil to drip from the product by holding the basket at an angle above the oil (we do not recommend to shake the basked because this can damage the product.)
- Place the hashbrowns on absorbent paper.
- The product does not need to be salted or seasoned.
- Do not heat the frying oil more than necessary.
- Filter the oil and clean the fryer after use.
- Change the frying oil completely after about the 10th use.
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Pomme croquette (pre-fried)
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for frying.
- Keep the temperature at a maximum of 175 °C.
- Do not overfill the frying basket. Fill the basket halfway.
- Do not fill the basket above the oil level.
- Fill and shake the basket on the side of the fryer to prevent the remains of the breadcrumbs and ice from falling directly into the hot oil
- Fry until golden yellow.
- Do not overcook and remove pieces that are too dark if possible. .
- Reduce the cooking time when frying smaller quantities of croquettes.
After frying
- Allow excess oil to drip from the product by holding the basket at an angle above the oil (we do not recommend to shake the basked because this can damage the product.)
- Place the pommes croquettes on absorbent paper.
- The product does not need to be salted or seasoned.
- Do not heat the frying oil more than necessary.
- Filter the oil and clean the fryer after use.
- Change the frying oil completely after about the 10th use.
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Pomme noisette
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for frying.
- Keep the temperature at maximum 175°C.
- Do not overfill the frying basket. Fill the basket halfway.
- Do not fill the basket above the oil level.
- Fill and shake the basket on the side of the fryer to prevent the remains of the crumbs and ice from falling directly into the hot oil
- Fry until until golden yellow.
- Do not overcook and remove pieces that are too dark if possible.
- Reduce the cooking time when frying smaller quantities
After frying
- Allow excess oil to drip from the product by holding the basket at an angle above the oil (we do not recommend to shake the basked because this can damage the product.)
- Place the pommes noisettes on an absorbent paper.
- The product does not need to be seasoned or salted.
- Do not heat the frying oil more than necessary.
- Filter the oil and clean the fryer after using it.
- Change the frying oil completely after about the 10th use.
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Pomme duchesse
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Verify that the product is suitable for frying.
- Keep the temperature at maximum 175°C.
- Do not overfill the frying basket. For best result cook 10 pieces for 3:30 min at 175 ° C.
- After frying allow product to stand for approx.2 min before consuming for the best performance of the product.
- Do not fill the basket above the oil level.
- Fill and shake the basket on the side of the fryer to prevent the remains of the crumbs and ice from falling directly into the hot oil
- Fry until golden yellow.
- Do not overcook and remove pieces that are too dark
- Always follow the preparation methods specified by the manufacturer on the packaging.
- Reduce the cooking time when frying smaller quantities.
After frying
- Allow excess oil to drip from the product by holding the basket at an angle above the oil (we do not recommend to shake the basked because this can damage the product.)
- Place the pommes duchesses on an absorbent paper.
- The product does not need to be salted or seasoned.
- Do not heat the frying oil more than necessary.
- Filter the oil and clean the fryer after use.
- Change the frying oil completely after about the 10th use.
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