Manual Russell Hobbs 19770-56 (page 4 of 140) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Norwegian, Finnish)

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24 The oil will foam as it comes into contact with water from the food. As long as the foam

doesn't threaten to overﬂow the bowl, this should not be a cause for alarm.

25 If the foam threatens to overﬂow the bowl, remove the basket, set it back on the kitchen

paper, then see the "problems" section.

C COOKING THE FOOD

26 Wait till the food has cooked.

C REMOVE THE FOOD

27 Check it’s cooked. If you’re in doubt, cook it a bit more.

28 Using the oven glove, lift the basket by the handle, hook the basket rest over the rim of the

bowl, and let it drain.

29 Empty the food into the colander, to drain further before serving.

30 Return the empty basket to the the rim of the bowl.

C FINISHED?

31 Unplug the appliance.

C MORE?

32 If you want to cook another batch of food, check the oil level and top up as necessary.

C COOKING GUIDE

33 Adding food to the oil reduces the temperature of the oil.

34 If you add a little food, the temperature will recover quickly, and the food will be cooked

properly.

35 When you put food into the appliance, you should see bubbles given oﬀ.

36 This is steam, formed when the moisture inside the food heats up.

37 The steam coming out of the food prevents oil from soaking into the food.

38 The food cooks uniformly – ﬁrm and crisp.

39 If you add too much food, the temperature will not recover, and your food will absorb oil.

C COATINGS

40 Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects

the food, helps prevent juices leaking into the oil, and gives a crisp tasty result. Generally,

coatings won't stick to frozen foods.

seasoned ﬂour

41 Thicker coatings don't stick well to wet/damp foods, so coat them ﬁrst in seasoned ﬂour. Use

on its own to coat small whole oily ﬁsh like whitebait.

egg and breadcrumbs

42 Popular on ﬁsh, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal

for foods that are to be served cold, as it stays crisp for hours.

•Coat in seasoned ﬂour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till fully

coated, press well, then shake oﬀ any excess.

•Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by baking

scraps of bread till golden, then crush or process to a ﬁne crumb.

g = grams t = teaspoon (5ml) e = egg, medium (53-63g)

ml = millilitres T = tablespoon (15ml) E = egg, large (63-73g)

p = pinch

basic batter

100g self raising ﬂour 1 p salt water

Sift the ﬂour into a bowl. Add the salt. Just before it’s needed, stir in enough water to form a

smooth batter.

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Russell Hobbs 19770-56 Manual

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