- Use a clean fryer.
- Always use a good-quality oil for frying. The best frying oils are olive, peanut or sunflower as well as the special frying blends.
- Check the oil’s temperature before frying. The right temperature is: 160°C-175°C.
- The food/oil ratio should never exceed 1:10. Never fill the basket more than half-way!
- Fry from frozen for best results.
- Never add salt or spices before or during frying.
- Maintain the temperature between 160°C and 175°C.
- Shake the product after about 30 seconds.
- Cook for the time indicated on the packaging.
- Reduce the cooking time if you are cooking a smaller amount.
- After frying, drain excess oil by shaking the basket over the fryer for about 10 seconds.
- Spread the fried food on kitchen paper before serving.
- Season with salt according to taste and serve immediately.
- Do not re-fry products that have lost their crispiness.
- Skim the oil to remove any floating particles between batches.
- Strain the oil and clean the fryer after use.
- Make sure you dispose of deteriorated oil in the special containers provided by civic authorities or by commercial sites close to you.
MAKE SURE THEY KEEP THEIR COOL!
Never break the cold chain! Buy frozen foods only when you have finished all your other shopping. Make sure the temperature in the shop freezer is below -18°C.
Place the products in your freezer as soon as you get home or eat them within 24 hours if they have thawed.
DO YOU KNOW YOUR FRIDGE?
****/*** Four or three stars? Luxury rating! The product’s qualities will be preserved up to the expiry date on the packaging.
** Two stars? A good compromise! You should eat the product within a month or by the expiry date.
* Only one star? Time flies. You must eat the product within a week.
STAYING FRESH: THE RULES.
Keep potatoes in a cool, dark place at a temperature between 6°C and 10°C.
If you don’t have a cellar, store potatoes in wooden or cardboard crates lined with dry cotton cloth or layers of clean cardboard (paper bags are fine, too).