Deep Fryer
Mode d’emploi Livre de recettes 1
SAFETY INSTRUCTIONS • Make sure that the voltage of your power supply matches that shown on the identification plate of your appliance. • Always connect your appliance to an earthed socket. • Never leave your deep fryer switched on unattended.
Instructions for use Safety instructions.............................................2 Description.......................................................4 Use..................................................................5 Filter lid............................................................6 Safety cut-out....................................................6 Aftercare..........................................................7 Cleaning..........................................................
DESCRIPTION Filter lid* OR Storage lid* Control unit Basket Basket resting hook Heating element Bowl Housing Indicator light Thermostat 4 Timer Carry handles Cord storage compartment *According to model
USE Wash all the parts and dry them carefully. Unwind the power cord and plug it in. Check that the control unit is properly fixed. Pour in the oil. Never exceed the MAX level. Turn the thermostat to the required cooking temperature (see Cooking Hints, page 8). TIPS Never mix different types of cooking fat. We recommend you use vegetable oil. For models with a filter lid, you can use your deep fryer with the lid off to obtain crispier french fries - just like a professional chef. Turn the timer.
USE Remove the lid* and attach the basket to the resting hook. Allow the basket to drain. Remove the food from the basket. Turn the thermostat back to 0° C. Never move your deep fryer while the fat or oil is still hot CHANGING THE FILTER To access the filters, take out the removable holder. Remove both the black charcoal filter and the metallic permanent anti-fat filter. Ensure the black charcoal filter is replaced after every 10 uses. Put the holder back in place.
Aftercare Before carrying out aftercare / storage, unplug your deep fryer and leave it to cool down for at least an hour. Always filter the oil after using it to remove any carbonized particles. Carefully pour away the oil once it has cooled as indicated by the arrow on the corner of the basket. Filter the oil using a metal sieve or special filter paper. Impurities sink to the cool zone under the heating element. The arrow on the corner of the bowl indicates which way to pour the oil out.
Cooking times Cooking Times Temperatures Crumbed fish fillets 3-4 min. 170° C Pike, Sole 3-5 min. 180° C Trout, Cod 3-5 min. 180° C Potato croquettes 3-4 min. 180° C Cheese croquettes 2-4 min. 180° C Prawn croquettes 3-4 min. 180° C Fish croquettes 3-4 min. 180° C Egg croquettes 2-3 min. 180° C French fries, blanching 6-9 min. 180° C French fries, frying 2-3 min. 180° C Crisps and waffles 3-4 min. 180° C DOUGHNUTS & PASTRIES 3-5 min.
TIPS Oil • Use a special cooking oil which can withstand high temperatures without deteriorating. • Never mix different types of oil. We recommend you use a vegetable oil. • To make the oil or fat last longer, do not season or flavour the food during the cooking process, or while the basket is above the bowl. • Always filter the oil after using your deep fryer to remove any carbonised particles. • After you have used your deep fryer 8 or 10 times, change the oil.
TROUBLESHOOTING Problems Solutions Your deep fryer is not working. • Plug in the appliance and check the connections. • Turn the thermostat to the desired temperature and check that the temperature indicator light comes on. • Make sure that the control unit is properly fixed. Strong smell / Unpleasant odours. • Replace the lid filter.* • Change the oil or fat. • Do not mix fats and oils of different qualities. The oil or fat is smoking. • Change the oil or fat.
Appetisers
Prawn acras Creole Serves 4 150g peeled prawns 200g cod fillets 200g potatoes 1 egg 50g flour Salt, black pepper, Cayenne pepper 2 tbsp chopped mint or parsley Oil for frying Preparation: 20min. Cooking: 20min. + 3 to 4min. per batch Boil the potatoes until soft, remove the skins and mash with a fork. Process the prawns and fish fillets in a blender. Add the salt, pepper, Cayenne pepper, herbs and egg, and blend for a further 30 seconds. Transfer to a large bowl.
Starters A l’heure de l’apéritif 13
Green tomato fritters American Serves 4 Preparation: 20min. 4 green tomatoes Resting time: 1 hr 200g + 3 tbsp sieved plain flour Cooking: 4 to 5min. per batch 1 level tsp baking powder Prepare the batter: combine the flour, baking powder, salt and cayenne pepper in a large bowl. Add the oil and gradually mix in 250ml of tepid water. Whisk until the batter is smooth and leave to stand for an hour at room temperature.
Light mushroom fritters Vietnamese Serves 4 Preparation: 20min. 350g small, fresh button mushrooms Resting time: approx. 1 hr 60g cornflour 60g flour 1 tsp thyme 1 pinch of paprika 1 pinch of salt ½ tsp dried yeast 85ml light beer 1 tbsp toasted sesame seed oil 1 egg white Oil for frying Cooking: 3 to 4min. per batch Sprinkle the yeast into 85ml of hand-hot water and stir until it has completely dissolved. Leave for 10 minutes until the mixture has formed a frothy head.
Mixed Vegetable Tempura Japanese Serves 4 Preparation: 30-40min. ½ head broccoli, broken into florets ½ small head cauliflower, broken into florets 1 onion, sliced in rings 1 or 2 courgette(s), sliced 1 or 2 carrot(s), sliced Oil for frying For the Batter 250g self-raising flour 2 tsp ground or crushed coriander seeds Pinch of Cayenne pepper ¼ tsp ground cumin ¾ tsp sea salt Fizzy cold water, as needed 2 free-range eggs Cooking: 3 to 4min. per batch First make the batter.
Deep-fried prawn canapés Vietnamese Serves 4 Preparation: 15min. 175g prawns, cooked and peeled Cooking: 5 to 6min. per batch 1 egg Peel the garlic cloves and the onion. Place them in a food processor along with the prawns and process until you have obtained a smooth paste. Transfer the mixture to a bowl and add the egg, fish sauce and the cornflour and mix together.
Deep Fried Mozzarella Italian Serves 4 Preparation: 10min. 500g mozzarella cheese Resting time: 15min. 3 eggs beaten Cooking: 2 to 3min. per batch 100g Flour Cut the mozzarella into sticks about 3-inch long and ½-inch thick. 200g Bread crumbs Parsley, chopped Combine the bread crumbs and chopped parsley in a small bowl. Beat the eggs together in another. Place the flour on a plate and thoroughly coat the cheese sticks shaking off any excess.
Vegetables A l’heure de l’apéritif
Vegetable samosas Indian Serves 4 Preparation: 25min. 2 small cooked potatoes Resting time: 30min. 100g cooked peas Cooking: 5min. + 5 to 6min. per batch 1 tbsp oil Prepare the dough: mix the flour, cumin and butter with your fingertips to obtain a grainy dough. Bind with approximately 4 tablespoons of water, so that the dough is smooth and pliant but does not stick to the fingers. Roll into a ball, wrap in cling film and leave to rest for 30 minutes.
Arancini, or risotto croquettes Italian Serves 4 Preparation: 30min. 175g Arborio rice for risotto (if unavailable, unrinsed short-grain rice) Cooking: 20min. + 7min.
French fries French Serves 4 Preparation: 20min. Large firm-textured potatoes (e.g. Maris Piper, King Edward, Désirée, Romano or Bintje) Cooking: 8 to 12min. Table salt Groundnut oil for frying Recommended maximum capacity Pro 500: 1,3 kg. Pro 350: 900g. Peel the potatoes. Square off four sides of each potato and cut into 1 cm slices. Stack the slices 2 or 3 at a time and cut into 1 cm sticks. Wash them in hot water and rinse in cold water to get rid of any excess starch.
Chickpea fritters Moroccan Serves 4 Preparation: 15min. 1 large tin or 2 medium-sized tins of chickpeas in brine (i.e. 350g net weight) Resting time: 30min. 2garlic cloves 4 onions 1 tbsp cumin 1 tbsp ground coriander 2 tbsp fresh chopped coriander 1 egg 2 tbsp flour Salt and pepper 2 limes Oil for frying Cooking: 4min. per batch Drain the chickpeas. Peel the garlic, removing the shoot in the centre. Peel and chop the onions.
Vegetable crisps Serves 4 Preparation: 15min. 4 potatoes Cooking: 5min. per batch 2 courgettes Wash the vegetables. 4 turnips Peel the turnips and potatoes. Oil for frying Salt & pepper Top and tail the courgettes. Slice the vegetables 2mm thick. Heat the oil in your deep fryer. As soon as it is hot, fry the vegetables. Drain them on kitchen paper before transferring to a serving dish. Season. Serve immediately. These crisps are perfect with roast pork, veal or chicken.
Onion rings American Serves 4 Preparation: 20min. 110g self-raising flour Cooking: 2 to 3min. per batch Water, to mix Mix together the flour and water to make the batter. 1 onion, sliced Heat the oil. One at a time, dip the onion rings into the batter and then drop into the hot oil for 2-3 minutes or until crisp and golden brown. For the ketchup 4 kg ripe tomatoes 300ml clear, pickling malt vinegar Drain in the basket and then on kitchen paper.
Seafood
Traditional Fish and Chips Serves 4 Preparation: 30min. 700g cod fillets, skinned Cooking: 5min. per batch For the batter To make the chips, please refer to the recipe on page 24. Meanwhile, heat the deep fryer to 170° C. 75g cup plain flour 1 egg yolk 2 tsp oil 175ml water Salt Oil for frying To make the batter, sift the flour in to a bowl. Add a pinch of salt. Make a well in the middle of the flour and place the egg yolk in the mixture. Add the oil and a little water.
Crab croquettes English Serves 4 240g crab meat Preparation: 15min. Resting time: 30min 45g butter Cooking: 10min. per batch 2 rusks Break up the rusks and place them in a food processor. 2 eggs 2 tsp mustard Process until the rusks are reduced to crumbs, then add the parsley, Worcester sauce, mustard and mayonnaise. 2 pinchs of Cayenne pepper Add the eggs, followed by the crabmeat. Blend. 1 bunch parsley Season generously.
Mediterranean prawns French Serves 4 Preparation: 20min. 16 tiger prawn tails Cooking: 3min. per batch 100g + 20g flour Peel the prawns and discard the head section. Make slits along the underside of the tails to prevent them from curling up during cooking. 1 egg yolk Juice of 1 lemon Salt Oil for frying In a bowl, beat 150ml of cold water with the egg yolk, flour and salt. Mix together quickly to prevent the batter from becoming too heavy.
Meat
Meat parcels Serves 4 Preparation: 20min. 8 sheets filo pastry Cooking: 5min. per batch 300g minced meat Combine the minced meat and onion in a bowl or food processor, then add the egg, cinnamon, salt and pepper. Fry the mixture in a frying pan for 10 minutes, until the meat is cooked. Leave to cool. 1 chopped onion 2 diced tomatoes 8 cheese slices 1 pinch of cinnamon 1 egg Salt & pepper Oil for frying Heat your deep fryer to 180° C.
Meat fondue French Serves 4 Preparation: 5min. 1kg thick-cut prime steak Cooking: 1min. per batch Assortment of sauces (tartare, red wine, mustard, bearnaise, aioli, barbecue, pepper, etc.) At the last moment (so that the blood stays in the meat), cut the steak into chunks all the same size. Oil for frying Heat the Deep Fryer to 170° C. Cook the meat in small batches for between 45 seconds and one minute, according to taste. Drain in the basket, then on kitchen paper.
Pork in sweet and sour sauce Chinese Serves 4 Preparation: 20min. 600g loin of pork, cut into strips Cooking: 20min. + 7 to 8min. per batch 1 egg To prepare the sauce: slice the green part of the onions, peel the garlic cloves, removing the shoot and chop finely. Wash the pepper, remove the seeds and cut into pieces. Fry the pepper in a tablespoon of hot oil over a moderate heat. When the peppers start to brown, add the garlic, stir and lower the heat.
Desserts
Ice cream fritters Party Serves 4 Preparation: 20min. 500ml chocolate ice cream (slightly soft) Cooking: 1 to 2min. 100g flour 1 egg 120g desiccated coconut Oil for frying Refrigeration: 3 hrs + overnight (prepare the day before so that the coconut coating does not disintegrate) Using an ice cream scoop, form 4 large balls of ice cream. Place each ball in the centre of a piece of cling film, bring the corners together and twist tightly, in order to shape the ice cream into perfect spheres.
Sweet fritters Party Serves 4 Preparation: 15min. 250ml milk Cooking: 5min. + 4 to 5min. per batch 80g groundnut oil Heat the milk with the 80g of oil, the sugar lumps, a pinch of salt and the orange flower water. As soon it comes to the boil, remove from the heat and add the flour, stirring vigorously with a wooden spatula. Return briefly to the heat, continuing to stir all the time. Remove from the heat and continue stirring a little longer.
Cinnamon doughnuts Serves 4 Preparation: 20min. 2 eggs Cooking: 2min. per batch 100g caster sugar Whisk together the eggs and sugar until frothy, then stir in the soured cream. Using a sieve, sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into the mixture. Mix until everything comes together to form a sticky dough. Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture.
Appetisers Prawn acras ������������������������������������������������������������� 12 Spring rolls ��������������������������������������������������������������� 12 Starters Green tomato fritters ������������������������������������������������� 14 Light mushroom fritters ����������������������������������������������� 15 Mixed Vegetable Tempura ������������������������������������������ 16 Cheese cigars ����������������������������������������������������������� 16 Deep-fried prawn canapés ������������
Réf. : 460 042 - 03/2013 This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. We reserve the right to alter at any time without notice the technical specifications of this appliance.
www.magimix.
