Breville Fryer DFY25 User Manual

Breville is a registered trademark of Breville Pty. Ltd.

ABN 98 000 092 928

Festia Deep Fryer

Breville Customer Service Centre

Australian Customers

Creates golden crispy results everytime

Breville Customer Service Centre

✉

Locked Bag 2000

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

☎

Fax

(02) 9384 9601

Email Customer Service

[email protected]

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

✉

AUCKLAND, NEW ZEALAND

Customer Service: 09 271 3980

0800 288 513

☎

Fax

Email Customer Service

[email protected]

www.breville.com.au

INSTRUCTIONS FOR USE

PRINTED ON

RECYCLED PAPER

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from

the one illustrated in this booklet.

Model DFY25

Issue 1/02

Model DFY25

BREVILLE RECOMMENDS SAFETY FIRST

BREVILLE RECOMMENDS SAFETY FIRST cont’d

We at Breville are very safety conscious. We design and manufacture consumer products with

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:

•

Always switch off then unplug the

appliance when not in use or storing.

Always ensure the heater element and

controller are correctly positioned onto

the bowl assembly before connecting to a

power outlet.

•

READ ALL INSTRUCTIONS BEFORE OPERATING AND

SAVE FOR FUTURE REFERENCE

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.

•

Always turn the appliance off, then turn

off at the power outlet and then unplug

cord before attempting to move the

appliance and before cleaning.

Do not immerse the appliance body,

supply cord or plug in water or any

other liquid.

cease use of the appliance and return the

entire appliance to the nearest

authorised Breville Service Centre for

examination, replacement or repair.

Keep the unit clear of walls, curtains and

other heat sensitive materials (minimum

distance 200mm).

•

The appliance is not intended for use

by young children or infirm persons

without supervision.

Always follow the maximum and

minimum quantities of oil stated in the

instructions and recipes.

•

Strictly follow cleaning and

care instructions.

•

Do not leave the appliance unattended

when in use.

•

Do not exceed the maximum fill level

(3 litres). Never overfill the bowl with oil.

Extreme caution must be used when the

appliance is filled with hot oil. Always

allow the appliance to cool before

removing the oil.

Young children should be supervised

to ensure that they do not play with

the appliance.

•

Always use the appliance on a dry,

level surface.

•

Do not move the deep fryer

Do not let the cord touch hot surfaces,

become knotted or hang from the edge

of benchtops.

during cooking.

When deep frying, ensure no water

comes in contact with hot oil as this will

cause splattering. Ensure that the deep

fryer is dry before adding any oil.

Never lean over the deep fryer when

lifting the lid. Excess trapped steam

creating during the cooking process will

be released when the lid is opened.

Never pour oil out of the deep fryer when

both the unit and oil are hot. Allow both

the unit and contents to cool completely

before removing oil.

•

Do not place this appliance on or near a

hot gas or electric burner, or where it

could touch a heated oven.

•

This appliance is for household use only.

Do not use this appliance for other than

its intended use. Do not use in moving

vehicles or boats. Do not use outdoors.

Regularly inspect the supply cord, plug

and actual appliance for any damage.

If found damaged in any way, immediately

•

KNOW YOUR BREVILLE FESTIA DEEP FRYER

HOW TO ASSEMBLE/DISASSEMBLE

Removable lid for easy cleaning

1. Remove lid by pressing the lid release

button and lifting off hinges.

4. Lift front panel upwards and away from

unit (see fig 3).

2. The hinged basket is designed for

compact storage (see fig 1).

Wire mesh frying basket with hinged

handle. The handle folds inside bowl

for tidy storage

Temperature ‘Ready’ light

Power ‘On’ switch

Fig. 3

Variable temperature control

Lid release button

5. Remove bowl by grasping rim of bowl and

lifting upwards (see fig 4).

Fig. 1

3. To extend handle, squeeze the buttons of

either side of handle together. The handle

will click into place (see fig 2).

Safety reset button

Cord storage

Removable enamel bowl with

3.0 litre oil capacity

Fig. 4

6. Reverse these steps to reassemble your

new deep fryer.

Submerged heating element,

Cool Zone technology

Fig. 2

Non slip feet

Removable control assembly

Totally dismantable for easy cleaning

OPERATING YOUR BREVILLE DEEP FRYER

OPERATING YOUR BREVILLE DEEP FRYER cont’d

7. Add food to the basket. Do not fill

the basket so that it is more than

two-thirds full.

10. Raise the basket and place in holding

position for a few minutes to drain the oil

from the food, then serve (See fig 7).

BEFORE FIRST USE

When cooking the first batch

Remove all packaging materials and any

promotional labels from your deep fryer.

Wash the lid, removable bowl and wire

frying basket in hot soapy water and dry

thoroughly. Wipe inside of the bowl with a

damp cloth and dry thoroughly.

of food, allow the deep fryer

to cycle on and off twice (as

indicated by the temperature

ready light) before placing

the food into the deep fryer.

This will take approximately

15-20 minutes.

Uniform-sized pieces will

cook more evenly.

1. Place the deep fryer on a dry, level

surface. Ensure the deep fryer is not too

close to the edge of the bench top, and

that the power cord or basket handle

does not hang over the edge.

8. Holding the fryer basket handle lift from

the holding position and gently lower the

basket into the oil.

Fig. 7

6. Once the oil has preheated, place the

basket into the deep fryer, in the holding

position, so it is raised above the oil, with

the basket handle in the extended

horizontal position (see fig 6).

9. When the food is cooked, turn on/off switch

to ‘Off’ then turn the power off at the

power outlet and unplug the power cord.

11. Allow the deep fryer to fully cool before

emptying the oil and cleaning the unit.

2. With the basket out of the deep fryer, add

oil to the bowl. Ensure not to add less

than the minimum level mark (2.5 litres)

or exceed the maximum level mark

(3 litres).

3. Close the lid.

4. Plug the power cord into a 230/240 volt

power outlet and turn the power ‘on’.

Turn the deep fryer temperature control

dial to the desired temperature. The red

power ‘On’ light will illuminate.

Fig. 6

5. Preheat the oil at 190c until the ‘green’

temperature light illuminates. Then turn

the variable temperature control to the

desired temperature setting.

The basket handle must be

fully locked into place

before use.

DURING AND IMMEDIATELY AFTER COOKING, YOU MAY SEE STEAM RISING

THROUGH THE FILTER VENT OPENINGS IN THE LID. THIS IS NORMAL,

HOWEVER AVOID THIS AREA DURING COOKING TO PREVENT STEAM BURNS

AS THE STEAM WHICH IS GENERATED IS AT A HIGH TEMPERATURE.

ALWAYS ADD THE REQUIRED AMOUNT OF OIL BEFORE

SWITCHING THE POWER ‘ON’ AT THE POWER OUTLET.

POWER CORD NEEDS TO BE FULLY EXTENDED BEFORE USE.

NEVER EXCEED THE MAXIMUM FILL LEVEL (3 LITRES).

AS THE BASKET ITSELF GETS VERY HOT, ONLY USE THE HANDLE TO

HOLD OR CARRY THE BASKET FOR SERVING.

OPERATING YOUR BREVILLE DEEP FRYER cont’d

CARE AND CLEANING

•

Before cleaning the deep fryer, always

make sure the unit is switched off then

disconnected from the power outlet.

Make sure the unit and oil are completely

cool. Do not attempt to move or carry the

deep fryer while it is hot.

•

Empty the bowl of cooled oil. As oil can

be re-used several times (depending on

type of food cooked), filter the oil through

a fine sieve (such as a new chux cloth).

The removable enamel bowl allows for

easy cleaning. Wipe down the bowl with

absorbent paper, then a damp cloth and a

little mild detergent. Finally wipe the

bowl with a clean damp cloth and dry

with a clean dry cloth.

COOL ZONE TECHNOLOGY

AUTO CUT-OUT AND

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.

•

Wash the basket in hot soapy water.

Dry thoroughly.

To re-activate the unit, let the unit cool

and then reset by pushing the button on the

controller assembly.

Remove the front panel of the deep fryer

by lifting upwards (see fig 1).

•

Wipe over the front panel and element

with a damp cloth and a little mild

detergent. Finish off with a clean damp

cloth followed by a clean dry cloth.

The removable bowl and frying basket

and both dishwasher safe.

The submerged heating element system on

this deep fryer allows oil to be heated more

effectively where the food is cooked.

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.

•

Wipe over the outside of the unit with a

damp cloth and a little mild detergent.

Finish off with a clean damp cloth

followed by a clean dry cloth.

Fig. 1

•

Grasp each side of the removable bowl

and lift upwards (see fig 2).

This allows cleaner oil to be removed

from the bowl for re-use without the

inclusion of food particles.

•

Reassemble unit for storage.

The Cool Zone Technology results

in a lesser need to change cooking oil. Used

oil can be re-used more than in standard

deep fryers.

Fig. 2

ALWAYS TURN THE APPLIANCE OFF, THEN TURN THE POWER OFF AT

THE POWER OUTLET AND THEN UNPLUG CORD BEFORE ATTEMPTING TO

MOVE THE APPLIANCE AND BEFORE CLEANING.

DO NOT UNDER ANY CIRCUMSTANCES IMMERSE THE CONTROL

ASSEMBLY OF THE DEEP FRYER, THE SUPPLY CORD OR PLUG IN WATER

OR ANY OTHER LIQUID.

COOKING GUIDE

HANDY HINTS

The cooking times given in this chart are only a guide, and should be adjusted to suit the

quantity of food being deep fried.

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:

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.

FOOD

TEMPERATURE

APPROX. COOKING TIME

•

Not enough preheating time to allow the

oil to get hot enough.

Fish (in batter)

180°C

170°C

180°C

170°C

190°C

180°C

160°C

180°C

5-7 minutes

4-6 minutes

12-15 minutes

3-4 minutes

7-10 minutes

5-6 minutes

2-4 minutes

4-6 minutes

4-5 minutes

•

Temperature setting is too low.

Fish Cocktail Pieces (in batter)

Chicken Pieces (crumbed)

Prawn Cutlets (raw, crumbed)

Potato Wedges (pre cooked)

Potato Chips

Too much food in the basket (do not fill

more than two thirds full).

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.

•

Use a good quality oil. For best results

we recommend the oils listed. We do not

recommend fats that deteriorate quickly

such as lard or dripping. Deep frying in

butter or margarine is also not

French Fries (thin)

Onion Rings

Canola oil:

recommended because of the low smoke-

point temperatures.

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.

Spring Rolls (small)

Mushrooms

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). Filter the 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 the container with the type of

food the oil was used for. For example

you wouldn’t want to 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.

Olive oil is not recommended for deep

frying due to its low smoke-point.

Fruit Fritters

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 smoke-

point. Peanut oil is high in mono-

unsaturated oil and vitamin E.

•

ENTREES AND LIGHT MEALS

ENTREES AND LIGHT MEALS cont’d

CRUMBED BRIE WITH

STRAWBERRY SAUCE

SALT AND PEPPER CALAMARI

Serves 4

CRUMBED PRAWN CUTLETS

WITH GARLIC CHIVE

MAYONNAISE

SALMON CROQUETTES

Serves 4

3 litres oil for deep frying

2 large potatoes, peeled and diced

415g can pink salmon, well drained

1 small onion, finely chipped

grated zest and juice 1 lime

2 tablespoon chopped coriander or parsley

1 egg, beaten

Serves 4

⁄ cup corn flour

4 x 125g Brie cheese

1 egg, beaten

Serves 4

1 teaspoon salt

750g (approx 36) green king prawns, peeled

and deveined, tails intact

250g plain flour

1 teaspoon finely ground pepper

500g calamari rings

1 egg white

1 tablespoon milk

1 cup dried breadcrumb

3 litres oil for deep frying

1 egg, beaten

2 tablespoons water

Sweet Thai Chilli Sauce

1 cup grated tasty cheese

salt and pepper to taste

plain flour

1. Coat cheese in combined beaten egg and

milk, then breadcrumbs. Once coated,

repeat coating in egg then breadcrumbs to

give a thick coating. Chill for 30 minutes.

1 tablespoon milk

1 cup dried breadcrumbs

grated zest 1 lemon

3 litres oil for deep frying

1. Fill deep fryer with oil to maximum level.

Preheat to 190c with lid closed.

2 eggs, beaten

3 cups plain flour

2. Combine flour, salt, pepper, egg white

and water. Add to calamari in a large

plastic bag. Shake bag to coat calamari

evenly with flour mixture.

2. Fill deep fryer with oil to maximum level.

Preheat to 180c with lid closed.

1. Coat prawns in flour, then the combined

beaten egg and milk, then breadcrumbs

mixed with lemon zest. Once coated,

3 litres oil for deep frying

1. Boil potatoes until tender. Drain and

mash (yield approximately 2 cups).

Combine mashed potato, salmon, onion,

lime zest, juice, coriander, beaten egg

and grated cheese. Season to taste.

3. Deep fry cheese in two batches until

cooked and golden, approximately 2

minutes allowing oil to reheat between

each batch. Drain.

repeat coating in egg then breadcrumbs to

give a thick coating. Chill for 30 minutes.

3. Deep fry in two batches for approximately

3-4 minutes allowing oil to reheat

between each batch. Drain.

2. Fill deep fryer with oil to maximum level.

Preheat to 180c with lid closed.

Serving suggestion: Serve as an entrée with

Strawberry Sauce and a salad garnish.

2. Divide and shape mixture into 12

sausage-shaped croquettes. Coat

croquettes in flour. Chill for 30 minutes.

Serving suggestion: Serve with chilli sauce

and salad as an entrée or light meal.

3. Deep fry prawns in four batches until

cooked and golden, approximately 2-3

minutes allowing oil to reheat between

each batch. Drain.

STRAWBERRY SAUCE

1 punnet strawberries, washed and hulled

1 tablespoon sugar

3. Crumb the croquettes by placed them in

the egg mix, then the breadcrumbs. Chill

again for 30 minutes.

GARLIC CHIVE MAYONNAISE

4. Fill deep fryer with oil to maximum level.

Preheat to 180c with lid closed.

1. Puree strawberries and sugar.

Serve chilled as an accompaniment to

Crumbed Brie.

⁄ cup mayonnaise

⁄ cup sour cream

5. Deep fry croquettes in two batches until

cooked and golden, about 4-5 minutes

allowing oil to reheat between each

batch. Drain.

1 clove garlic, crushed

finely grated zest 1 lemon

2 tablespoons snipped chives

salt and pepper to taste

Serving suggestion: Serve as a light meal

with salad.

1. Combine mayonnaise, sour cream, garlic,

lemon zest and chives. Season to taste.

Serve chilled as an accompaniment to

Crumbed Prawn Cutlets.

ENTREES AND LIGHT MEALS cont’d

Serve with Tempura Dipping Sauce or

teriyaki sauce.

SPRING ROLLS

Makes 8

SAMOSAS

Makes 16

TEMPURA

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

3 litres oil for deep frying

350g pork mince

1 tablespoon oil

1 small onion, finely chopped

1 teaspoon crushed garlic

1 teaspoon curry powder or paste

150g potato, finely chopped

100g carrot, finely chopped

1 tablespoon frozen peas

4 sheets ready rolled shortcrust pastry

1 tablespoon milk

Tip: If batter becomes too

thick, thin down with extra

iced water.

200g green prawn meat diced

1 tablespoon soy sauce

⁄ cup finely diced water chestnuts

3 green shallots, finely sliced

spring roll wrappers

When the basket is in the

lowered position always use

tongs and gently lower the

battered food into the oil.

* Whole button mushrooms

* Sliced sweet potato

1. Combine all the filling ingredients and

mix well.

* Fresh asparagus

3 litres oil for deep frying

* Whole beans

2. Place 1/4 cup of mixture onto each

wrapper and roll; secure the last rolled

edge with a drizzle of water.

* Whole baby corn

1. To prepare filling, heat oil in a saucepan.

Fry onion, garlic and curry powder until

onion is soft. Add potato and carrot.

* Cauliflower or broccoli florets

TEMPURA DIPPING SAUCE

Makes 250ml

3. Place the finished rolls onto a flat tray,

the rolls can be frozen and cooked at a

later date. These need to be defrosted

before cooking.

2. Cover and cook on a low heat until

tender, approximately 10 minutes,

stirring occasionally. Add peas.

TEMPURA BATTER

3 litres oil for deep frying

2 cups plain flour

⁄ cup soy sauce

⁄ cup mirin or sherry

⁄ cup strained chicken stock

3. Cool, then divide mixture into

16 portions.

4. Fill the deep fryer with oil to the

maximum level and preheat to 180c.

2 egg yolks

1. Combine soy sauce, mirin and stock.

Serve as dipping sauce for Tempura.

2 cups iced water

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. Place up to 4 spring rolls into the basket

and carefully lower them into the oil.

Cook for 4-6 minutes or until golden

brown, allowing the oil to reheat

between each batch.

selection of food from above list

Tempura Batter can also be used in recipes

other than the traditional Tempura. The

following recipes are examples.

1. Fill deep fryer with oil to maximum level.

Preheat to 190c with lid closed.

2. To prepare batter, sift flour into a bowl.

Make a well in the centre. Add egg yolks

and iced water stirring until just

5. Fill deep fryer with oil to maximum level.

Preheat to 190c with lid closed.

6. Deep fry samosas, 4 at a time until

golden, approximately 4-5 minutes

allowing oil to reheat between each

batch. Drain.

combined. The batter should be rough

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.

Serving suggestion: Serve as a starter to a

curry meal or as a light meal.

4. With basket in lowered position, deep fry

in small batches until pale golden,

approximately 4-5 minutes allowing oil to

reheat between each batch. Drain.

ENTREES AND LIGHT MEALS cont’d

MAIN MEALS

HONEY PRAWNS

Serves 4

FISH AND CHIPS

When the basket is in the

lowered position always use

tongs and gently lower the

battered food into the oil.

Serves 4

3 litres oil for deep frying

1 ⁄ cups plain flour

16 green king prawns, peeled and deveined

pinch salt

⁄ quantity Tempura Batter

2 eggs, separated

250ml beer

⁄ cup honey, warmed

⁄ cup toasted sesame seeds

1 tablespoon oil

If fish fillets have skin

on, remove the skin

otherwise the fish curls

up while frying.

100g packet vermicelli noodles

3 litres oil for deep frying

4 boneless fish fillets (150g each)

4 potatoes, peeled and cut in 1cm

cubed chips

1. Fill deep fryer with oil to maximum level.

Preheat to 190c with lid closed.

2. Coat prawns in batter allowing excess

batter to drain off.

lemon wedges

TARTARE SAUCE

⁄ cup mayonnaise

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.

3. With basket in lowered position, deep fry

in two batches until golden,

⁄ cup sour cream

approximately 3-4 minutes allowing oil to

reheat between each batch.

2 tablespoons chopped capers

2 tablespoons chopped gherkin

1 tablespoon chopped parsley

salt and pepper to taste

4. Drain and drizzle with the warmed

honey, then toss in sesame seeds.

2. Fill deep fryer with oil to maximum level

and preheat to 180c with lid closed.

Preheat an oven to 150c to keep fish

warm when cooked.

5. Deep fry noodles a bundle at a time until

the noodles rise to the surface,

1. Combine mayonnaise, sour cream,

capers and gherkin. Season to taste.

approximately 2-3 seconds. Drain.

2. Serve as an accompaniment to Fish

and Chips.

Serving suggestion: Serve prawns with

crispy noodles.

3. Coat the 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 and keep warm.

When the basket is in the

lowered position always use

tongs and gently lower the

battered food into the oil.

5. Increase deep fryer temperature to 190c.

When heated, deep fry chips in two

batches until golden, approximately

12-15 minutes allowing oil to reheat

between each batch. Drain.

Serving suggestion: Serve fish and chips

with lemon wedges and Tartare sauce.

MAINS cont’d

CRUMBED LAMB CUTLETS

WITH GREEN TOMATO SALSA

GREEN TOMATO SALSA

ITALIAN MEATBALLS

Serves 4

SOUTHERN STYLE CHICKEN

Serves 4

1 cup parsley sprigs

⁄ cup mint leaves

400g beef mince

1 egg, beaten

3 litres oil for deep frying

Serves 4

1 clove garlic, peeled

1 cup flour

12 frenched lamb cutlets

plain flour

1 Spanish onion, quartered

2 green tomatoes, quartered

2 tablespoons olive oil

1 cup fresh breadcrumbs

⁄ teaspoon salt

2 teaspoons crushed garlic

⁄ teaspoon ground black pepper

2 eggs, beaten

⁄ teaspoon dried Italian herbs

1 teaspoon paprika

2 tablespoons milk

1 cup dried breadcrumbs

3 litres oil for deep frying

2 tablespoons lemon juice

plain flour

8 chicken pieces (drumsticks, wings)

2 eggs, beaten

3 litres of oil for deep frying

1. Place parsley and mint into a food

processor and process using pulse

button until roughly chopped.

2 tablespoons milk

1. Combine mince, egg, breadcrumbs,

garlic and herbs. Form into 16 round

meatballs then coat in flour.

1. Coat cutlet in flour, shaking off any

excess then coat in combined egg and

milk, then breadcrumbs. Repeat coating

in egg mixture and breadcrumbs to give

a thick coating. Chill for 30 minutes.

1. Fill deep fryer with oil to maximum level.

Preheat to 170c with lid closed.

2. Add garlic, onion, tomatoes, olive oil and

lemon juice. Process using pulse button

until just combined but still chunky in

texture. Serve chilled with lamb cutlets.

2. Fill deep fryer with oil to maximum level.

Preheat to 160c with lid closed.

2. Sift flour, pepper and paprika into a

bowl. Coat chicken pieces in combined

beaten egg and milk then flour mixture.

3. Deep fry meatballs in two batches until

cooked and golden, approximately 10

minutes allowing oil to reheat between

each batch. Drain.

2. Fill deep fryer with oil to maximum level.

Preheat to 180c with lid closed.

3. Deep fry in two batches until cooked and

golden, approximately 15 minutes

allowing oil to reheat between each

batch. Drain.

3. Deep fry cutlets in three batches until

crisp and golden, approximately 5-6

minutes allowing oil to reheat between

each batch. Drain.

Serving suggestion: Serve with your

favourite pasta sauce and spaghetti.

Serving suggestion: Serve with corn

and salad.

Serving suggestion: Serve with Green Tomato

Salsa. Accompany with mashed potato.

To quicken cooking time,

boil the chicken pieces first

before crumbing.

ACCOMPANIMENTS AND GARNISHES

ACCOMPANIMENTS AND GARNISHES cont’d

FRENCH FRIES

DEEP FRIED MUSHROOMS

SHREDDED VEGETABLES

CROUTONS

Serves 4

3 litres oil for deep frying

grated vegetables such as potato, carrot

or zucchini

3 litres of oil for deep frying

3 litres oil for deep frying

4 potatoes

3 litres oil for deep frying

24 button mushrooms (approx 200g),

stalks trimmed

slices of day old bread, crusts removed

1. Fill deep fryer with extra oil to maximum

level and preheat to 190c with lid closed.

1. Fill deep fryer with oil to maximum level

and preheat to 160c with lid closed.

1. Fill deep fryer with oil to maximum level

and preheat to 190c with lid closed.

1 egg, beaten

2. Cut bread into small cubes. Deep fry

about 1 cup at a time until crisp and

golden, approximately 1-2 minutes

allowing oil to reheat between each

batch. Drain.

1 tablespoon milk

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 will and pat

dry with paper towel.

2. Squeeze any excess moisture from

vegetables and pat dry thoroughly with

paper towel.

cup fresh breadcrumbs

1. Fill deep fryer with oil to maximum level

and preheat to 150c with lid closed.

3. Mix some tempura batter through

the vegetables.

2. Coat mushrooms in combined egg and

milk then breadcrumbs.

Serving suggestion: Serve as a garnish for

soup or Caesar Salad.

3. Deep fry potato straws in two batches for

3-4 minutes and drain.

4. Deep fry about 1/2 cup at a time until

crisp and golden, approximately 2-3

minutes allowing oil to reheat between

each batch. Drain.

3. Deep fry mushrooms until golden,

approximately 5 minutes allowing oil to

reheat between each batch. Drain.

4. Increase the temperature to 190c and

cook the french fries for 3-4 minutes

to finish.

Serving suggestion: Serve as an

Serving suggestion: Serve as a garnish.

accompaniment to chicken, or as a

fingerfood idea served with a dipping sauce

of sour cream and chopped chives.

Allow oil to thoroughly

reheat and potato straws

to drain thoroughly in

between frying. Frying

twice will twice will give a

crisper result.

CRISPY PARSLEY

3 litres of oil for deep frying

parsley sprigs

1. Fill deep fryer with oil to maximum level

and preheat to 190c with lid closed.

2. Wash parsley and pat dry thoroughly with

paper towel.

Use “baking” potatoes

for deep frying (ie desiree

and pontiac potatoes).

New potatoes are not

recommended due to their

high water content.

3. Deep fry about ⁄ cup at a time until crisp

and golden, approximately 2-3 minutes

allowing oil to reheat between each

batch. Drain.

Serving suggestion: Serve as a garnish to

seafood dishes.

DESSERTS

DESSERTS cont’d

4. Leave in freezer for a minimum 1 hour

then repeat coating in egg mixture then

cake crumbs to ensure a thick, firm

DEEP FRIED ICE CREAM WITH

CARAMEL SAUCE

BANANA FRITTERS

Serves 4

60g butter

⁄ cup brown sugar

1 cup self raising flour

1 teaspoon sugar

Serves 4

coating. Return to freezer for 15 minutes.

1 tablespoon cornflour

Full cream vanilla ice cream

500g 2 day old commercial Madeira cake,

processed into crumbs

5. Fill deep fryer with oil to maximum level

and preheat to 190c with lid closed.

⁄ cup water

1 egg, beaten

⁄ cup cream

⁄ cup milk

6. Deep fry ice cream in two batches until

golden, approximately 30 seconds allowing

oil to reheat between each batch. Drain.

pinch salt

1 tablespoon butter, melted

4 bananas, peeled and cut in three

3 litres oil for deep frying

3 eggs, beaten

1. Melt butter in saucepan or microwave.

Add brown sugar stirring until smooth.

⁄ teaspoon milk

3 litres oil for deep frying

Serving suggestion: Serve immediately with

Caramel Sauce.

1. Sift flour into a bowl and make a well in

the centre. Add sugar, combined egg,

milk and melted butter.

2. Add cornflour blended with water; bring

to boil stirring until thickened.

1. Place 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.

3. Stir through cream and salt.

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.

2. Meanwhile, break cake into small pieces

and process in a food processor or crumble

with fingers to yield 4 cups cake crumbs.

4. Fill deep fryer with oil to maximum level

and preheat to 180c with lid closed.

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.

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.

Serving suggestion: Serve with ice cream.

Working one at a time

ensures ice cream

doesn’t melt.

When the basket is

in the lowered position

always use tongs and gently

lower the battered food into

the oil.

NOTES

_____________________________________________________________________________________________________

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