Wolf IF15/S Guía para resolver problemas descargar pdf (Pagina 13)

13

WOLF FRYER MODULE USE & CARE

Dimensions in parentheses are in

millimeters unless otherwise specified.

Moist or frozen food can lead to excessive

foaming when first submerged in oil. To

avoid this, lower the food slowly into the

oil.

For deep-frying, it is best to use the same

oil no more than three times, since

repeated use will lower the smoke point.

After each use, remove any food particles

from the oil.

After allowing the oil to cool, cover the

fryer with the low-profile lid to prevent

contamination of the oil.

Oil must be added to the fryer basin

before turning the unit on. Serious injury

or damage to the fryer module may

result if oil is poured into a heated fryer

basin.

SMOKE POINT TEMPERATURES

Canola Oil,

refined 400˚F (205˚C)

Corn Oil,

refined 450˚F (230˚C)

Lard

360˚F–400˚F (180˚C–205˚C)

Olive Oil,

pure 280˚F (140˚C)

Olive Oil,

extra virgin 405˚F (205˚C)

Peanut Oil

450˚F (230˚C)

Safflower Oil

450˚F (230˚C)

Shortening

355˚F–370˚F (180˚C–190˚C)

Vegetable Oil

440˚F–450˚F (225˚C–230˚C)

To protect hands from oil burns, wear

heavy plastic gloves when deep-frying.

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