Breville Fryer BDF450XL User Manual

Breville Customer Service Centre  
Australian Customers  
New Zealand Customers  
Mail: PO Box 22  
Botany NSW 2019  
AUSTRALIA  
Mail: Private Bag 94411  
Botany Manukau 2163  
Auckland NEW ZEALAND  
Phone: 1300 139 798  
Phone: 0800 273 845  
Fax:  
(02) 9384 9601  
Fax:  
0800 288 513  
Email: Customer Service:  
Email: Customer Service:  
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.  
Copyright Breville Pty. Ltd. 2013.  
Due to continued product improvement, the products illustrated/photographed  
in this brochure may vary slightly from the actual product.  
BDF450 Issue - A13  
 
CONGRATULATIONS  
on the purchase of your new  
Breville product  
 
CONTENTS  
4
6
8
Breville recommends safety first  
Know your Breville product  
How to assemble/disassemble  
your Breville product  
11  
Operating your Breville product  
16 Cooking guide  
19 Care & cleaning  
22 Recipes  
 
3
BREvILLE RECOMMENDS SAFETy FIRST  
At Breville we are very safety conscious. We design and manufacture consumer products  
with the safety of 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.  
IMPORTANT SAFEGUARDS  
Always ensure the deep fryer is properly  
assembled before use. Follow the  
instructions provided in this book.  
The deep fryer is not intended to be  
operated by means of an external timer  
or separate remote control system.  
Avoid the use of extension cords. Serious  
hot oil burns may result from a deep  
fryer being pulled off a table or bench  
top. Do not allow the power cord to hang  
off the edge of a bench top where it  
may be grabbed by children, or become  
entangled by the user. Never leave the  
deep fryer unattended while in use.  
Ensure the deep fryer is completely dry  
and free of water before adding any oil.  
When deep frying, ensure water does not  
come in contact with hot oil as this will  
cause the oil to bubble and splatter.  
READ ALL INSTRUCTIONS  
BEFORE USE AND SAvE FOR  
FUTURE REFERENCE  
Carefully read all instructions before  
operating the deep fryer for the first time  
and save for future reference.  
Remove and safely discard any  
packaging material and promotional  
labels before using the deep fryer for the  
first time.  
To eliminate a choking hazard for young  
children, remove and safely discard the  
protective cover fitted to the power plug  
of this appliance.  
Do not place the deep fryer near  
the edge of a bench or table during  
operation. Ensure the surface is level,  
clean and free of water and other  
substances.  
Always add the required amount of oil  
to the deep fryer before switching the  
power on at the power outlet.  
Water and oil do not mix – never add  
any water or other liquid to hot oil. Even  
small amounts of water will cause the oil  
to splatter.  
Do not use the deep fryer on a sink  
drain board.  
Do not place the deep fryer on or near  
a hot gas or electric burner, or where it  
could touch a heated oven.  
Do not place unit under shelving or  
flammable materials when in use.  
Always follow the maximum and  
minimum quantities of oil stated in the  
instructions and recipes.  
Solid oil products, such as butter,  
margarine or animal fats of any kind  
should not be used in the deep fryer as  
they increase the chance of fire hazard.  
The lid and the outer surface will be hot  
when the appliance is operating and for  
some time after use.  
The temperature of accessible surfaces  
will be high when the appliance is  
operating and for some time after use.  
Steam vents are very hot during deep  
frying. Do not place anything on top of  
the lid.  
Position the deep fryer at a minimum  
distance of 20cm away from walls,  
curtains, cloths and other heat  
sensitive materials  
Always operate the deep fryer on a  
stable and heat resistant surface. Do  
not use on a cloth-covered surface, near  
curtains or other flammable materials.  
 
4
BREvILLE RECOMMENDS SAFETy FIRST  
Do not cover the steam vents when the  
IMPORTANT SAFEGUARDS FOR  
ALL ELECTRICAL APPLIANCES  
deep fryer is in use.  
Do not leave the appliance where  
children can touch hot surfaces, power  
cord or any other part of the deep fryer.  
Extreme caution must be used when  
the deep fryer is filled with hot oil or  
other liquid. Do not move the deep fryer  
during cooking and allow it to cool  
before removing oil.  
At no time should the deep fryer be left  
unattended when in use.  
Never lean over the deep fryer when  
lifting the lid. Excess trapped steam  
created during the cooking process will  
be released when the lid is opened.  
Do not exceed the maximum fill level.  
Never overfill the bowl with oil.  
Never pour oil out of the deep fryer  
when either the unit or oil is hot. Allow  
both the unit and contents to cool  
completely before removing oil.  
Do not place anything on top of the deep  
fryer when the lid is on, when in use and  
when stored.  
Fully unwind the power cord before use.  
Do not let the power cord hang over  
the edge of a bench or table, touch hot  
surfaces or become knotted.  
To protect against electric shock do not  
immerse the power cord, power plug or  
appliance in water or any other liquid.  
The appliance is not intended for use  
by persons (including children) with  
reduced physical, sensory or mental  
capabilities, or lack of experience and  
knowledge, unless they have been given  
supervision or instruction concerning  
use of the appliance by a person  
responsible for their safety.  
Children should be supervised to ensure  
that they do not play with the appliance.  
It is recommended to regularly inspect  
the appliance. To avoid a hazard do not  
use the appliance if power cord, power  
plug or appliance becomes damaged in  
any way. Return the entire appliance to  
the nearest authorised Breville Service  
Centre for examination and/or repair.  
Always switch the On/Off switch to the  
off position, switch the deep fryer off at  
the power outlet, then unplug the power  
cord and cool completely, if appliance  
is not in use, before cleaning, before  
attempting to move the appliance,  
disassembling, assembling and when  
storing the appliance.  
Any maintenance other than cleaning  
should be performed at an authorised  
Breville Service Centre.  
This appliance is for household use only.  
Do not use this appliance for anything  
other than its intended use. Do not use  
in moving vehicles or boats. Do not use  
outdoors. Misuse may cause injury.  
Keep the deep fryer clean. Follow the  
cleaning instructions provided in this  
book.  
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.  
SAvE THESE  
The appliance is not intended to be  
operated by means of an external timer  
or a separate remote control system.  
INSTRUCTIONS  
 
5
KNOW  
your Breville product  
 
KNOW yOUR BREvILLE PRODUCT  
I
A
B
C
I
E
G
H
L
K
L
C
J
D
F
A. Large Viewing Window  
B. Stainless Steel Lid with Mesh Filter  
C. Digital Control Panel  
F. Removable Stainless Steel Frying Bowl  
4 Litre Oil Capacity.  
G. Stainless Steel Exterior  
H. Cool Zone Area  
D. Frying Basket  
1.6kg food capacity. Handle folds  
down for convenient storage.  
E. 2200W Heating Element  
I. Cool Touch Handle  
J. POWER and HEATING Lights  
K. Cord Storage  
L. Safety Reset Buttons  
 
7
HOW TO ASSEMBLE/  
DISASSEMBLE  
your Breville product  
 
HOW TO ASSEMBLE/DISASSEMBLE yOUR BREvILLE PRODUCT  
STEP 1  
STEP 4  
Remove lid from the deep fryer by grasping  
the handle on top and lift off.  
Remove the stainless frying bowl by  
grasping the rim and lifting upwards.  
STEP 2  
The wire frying basket has a hinged handle  
for compact storage. Remove the basket  
from the deep fryer. Extend and lock the  
basket handle into position by squeezing the  
two handle prongs together, pull back and  
lock behind the two wire supports extending  
from edge of basket  
STEP 5  
To reassemble the deep fryer, reverse  
steps 1–4.  
NOTE  
The lid, stainless frying bowl and  
element are shaped so that they  
can only be inserted in the  
correct position.  
STEP 3  
Lift the control panel with attached element  
upwards and away from the deep fryer.  
 
9
HOW TO ASSEMBLE/DISASSEMBLE yOUR BREvILLE PRODUCT  
IMPORTANT  
When assembling your deep fryer  
for use, please ensure the NARROW  
TONgues in the control panel are  
inserted into the corresponding  
gROOVes of the deep fryer body.  
The deep fryer will not operate  
unless correctly assembled.  
TONGUES  
GROOvES  
 
10  
OPERATING  
your Breville product  
 
OPERATINGyOUR BREvILLE PRODUCT  
BEFORE FIRST USE  
STEP 4  
Remove all packaging materials and any  
promotional labels from your deep fryer.  
Plug the power cord into a 230/240 volt  
power outlet. Ensure cord is fully extended.  
Switch on at power outlet and the deep  
fryer will beep once; the red POWER light  
will illuminate on the display panel and a  
Celsius temperature will be displayed on the  
LCD (liquid crystal display) screen. The ºC  
will show the last temperature selection.  
Wash the lid, removable enamel bowl,  
stainless steel outer body and wire frying  
basket in hot soapy water, rinse and dry  
thoroughly. Wipe the element with a soft,  
damp cloth and dry thoroughly. Reassemble  
and ensure the bowl is completely free of  
water before adding any oil.  
STEP 5  
STEP 1  
To choose a cooking temperature, use  
(A) the mode button to select a cooking  
mode option or (B) a cooking temperature  
selection:  
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 extend over  
the edge.  
A. Cooking Mode Options  
The MODE button allows you to select a  
cooking mode with the temperature of the  
oil predetermined:  
STEP 2  
Remove the frying basket from the deep  
fryer and add oil to the bowl. Do not add less  
than the minimum level mark (2½ litres) or  
exceed the maximum level mark (4 litres).  
Press once  
Press twice  
190˚C  
175˚C  
Chips  
Fish  
Press 3 times 175˚C  
Press 4 times 175˚C  
Chicken pieces  
Prawn cutlets  
NOTE  
Important: NEVER exceed the  
maximum level mark with oil  
(maximum is 4 litres). This product  
must be filled with oil to the exact  
marked level. The product will be  
severely damaged if heated without oil  
in the frying bowl.  
Press 5 times Display will return to the  
last ˚C temperature selected  
when using (B) cooking  
temperature selection.  
If a Fahrenheit cooking temperature display  
is required, press the Cº–Fº button on the  
left-hand side of the Control Selector. The  
cooking mode temperatures will display as  
follows:  
STEP 3  
Replace the lid.  
Press once  
Press twice  
375˚F  
350˚F  
Chips  
Fish  
Press 3 times 350˚F  
Press 4 times 350˚F  
Chicken pieces  
Prawn cutlets  
Press 5 times Display will return to the  
last ˚F temperature selected  
when using (B) cooking  
temperature selection.  
 
12  
OPERATINGyOUR BREvILLE PRODUCT  
STEP 8  
NOTE  
Remove the lid and place the frying basket  
(with the basket handle locked into the  
extended horizontal position) into the  
holding position above the frying bowl  
(slip the slot on the frying basket onto the  
corresponding tongue in the frying bowl).  
When the deep fryer is switched off  
at the power outlet and then switched  
back on, the cooking temperature  
display will default to the Celsius  
temperature scale.  
B. Cooking Temperature Selection  
STEP 9  
If you wish to select a Celsius temperature  
(other than those predetermined in the  
Cooking Mode Options), change the initial  
display temperature by pressing the  
TIME-TEMP button, then the '+' button to  
increase the temperature up to 190ºC or the  
‘-‘ button down to 100ºC.  
Holding the frying basket handle, lift from  
the holding position and gently lower the  
basket into the oil.  
STEP 10  
The default cooking time is 19 minutes. If a  
longer or shorter cooking time is required,  
press the TEMP –TIME button on the right-  
hand side of the control selector, then press  
the ‘+’ button to increase the cooking time  
up to 60:58 (60 minutes 58 seconds)or the  
‘-‘ button to decrease the cooking time down  
to 00:58 (58 seconds).  
If you wish to select a Fahrenheit  
temperature (other than those  
predetermined in the Cooking Mode  
Options), change the initial display  
temperature by pressing the Cº-Fº button,  
then the TIME-TEMP button, then the ‘+’  
button to increase the temperature up to  
375ºF or the ‘-‘ button down to 210ºF.  
STEP 11  
STEP 6  
Press the button in the centre of the  
control selector. This starts the cooking  
and the word COOKINg will flash and the  
cooking time will display on the LCD screen.  
The time 19:00 will count down in 1–minute  
increments; when 1 minute remains on  
the screen the time will count down in  
1–second increments.  
After selecting a cooking mode option or  
a cooking temperature, press the (symbol)  
button in the centre of the Control Selector.  
This starts the preheating and the orange  
HEATINg light will illuminate on the  
control panel. The word HEATINg will flash  
and the actual temperature of the oil will  
display on the LCD screen and increase in  
5º increments until the oil has heated to the  
selected temperature (the blue backlight  
will go out after 30 seconds). The orange  
HEATINg light will go out and the word  
HEATINg will stop flashing. The word  
READy will flash on the LCD screen and the  
deep fryer will sound 3 quick beeps 5 times.  
STEP 12  
At the end of the cooking time, the time and  
the word COOKINg on the LCD screen go  
out, the temperature selected is displayed  
and the deep fryer sounds 5 beeps.  
STEP 7  
Add food to the frying basket. Do not over  
fill the basket, it should not exceed two-  
thirds full. (refer to the MAX FILL LINE  
under handle).  
 
13  
OPERATING yOUR BREvILLE PRODUCT  
COOL ZONE TECHNOLOGy  
NOTE  
The functions can be cancelled at any  
time by pressing the button.  
Care should be taken when lowering  
food in the frying basket into the hot  
oil. Some splattering may occur.  
When cooking foods coated with  
batter, lower the frying basket into  
the hot oil then carefully add coated  
food directly into the oil using metal  
tongs – cook a few pieces at a time –  
and follow steps 10–16.  
COOL ZONE AREA  
The submerged heating element system  
on the deep fryer allows oil to be heated  
more effectively, and respond quickly to oil  
temperature changes.  
STEP 13  
When the food is cooked, raise the frying  
basket out of the oil, place in the holding  
position to drain, then switch the power off  
at the power outlet and remove the  
power plug.  
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, tainting the oil taste.  
STEP 14  
This allows further cooking to take place  
without food particles interfering or tainting  
the cooked result.  
Keep the frying basket in the holding  
position for a few minutes to drain any  
excess oil from the food.  
The Cool Zone Technology results in less  
need to change the cooking oil. Used oil can  
be re-used more times than in standard  
deep fryers.  
STEP 15  
Lift the frying basket upwards to remove.  
Place the food on a heat resistant plate or  
tray lined with kitchen paper to absorb any  
excess oil.  
AUTO CUT-OUT 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.  
STEP 16  
Allow the deep fryer to cool completely  
before emptying the oil or cleaning.  
To re-activate the unit, let the unit cool  
completely and then reset by pushing the  
red button on the back of the controller  
assembly above the cord storage.  
NOTE  
Do not overfill the basket with  
food, too many items lower the oil  
temperature causing food to absorb  
oil and not cook properly.  
 
14  
OPERATING yOUR BREvILLE PRODUCT  
Take care when opening the lid. This  
product generates heat and steam at  
high temperatures, which will escape  
immediately when the lid is opened.  
Avoid touching hot surfaces.  
WARNING  
During and immediately after cooking,  
steam may rise through the filter vent  
openings in the lid. This is normal,  
however avoid touching this area  
during cooking to prevent steam  
burns as the steam generated is at  
a high temperature.  
extreme caution must be used when  
the deep fryer is filled with hot oil or  
other liquid. Do not move the deep  
fryer during cooking and allow it to  
cool before removing oil.  
As the basket gets very hot, only use  
the handle to hold or carry the basket  
for serving. ensure the basket handle is  
locked into position.  
solid oil products, such as butter,  
margarine or animal fats of any  
kind should not be used in the deep  
fryer as they may overheat and cause  
a fire hazard.  
Water and oil do not mix – never add  
any water or other liquid to hot oil.  
even small amounts of water will cause  
the oil to splatter.  
Avoid the use of extension cords.  
serious hot oil burns may result from  
a deep fryer being pulled off a bench  
top. Do not allow the cord to hang off  
the edge of a bench top where it may  
be grabbed by children, or become  
entangled by the user. Never leave the  
deep fryer unattended while in use.  
The deep fryer will generate a lot of  
heat and steam during and after the  
cooking process. To prevent the risk of  
burns, do not touch or block the steam  
ventilation area on the lid.  
 
15  
COOKING GUIDE  
 
COOKING GUIDE  
The cooking times given in this chart are a guide only and should be adjusted to suit the  
quantity of food being deep fried.  
FOOD  
TEMPERATURE  
APPROx.  
COOKING TIME  
Mushrooms  
160°C  
175°C  
180°C  
175°C  
190°C  
175°C  
190°C  
190°C  
190°C  
170°C  
180°C  
180°C  
3–4 minutes  
12–15 minutes  
3–4 minutes  
3–4 minutes  
4–6 minutes  
5–7 minutes  
2–4 minutes  
5–6 minutes  
2–4 minutes  
7–10 minutes  
4–6 minutes  
4–5 minutes  
Chicken pieces (crumbed)  
Chicken strips  
Prawn cutlets (raw, crumbed)  
Fish cakes or pieces  
Fish fillets (in batter)  
Onion rings  
Chips (thick) 500g  
Chips (thin) 500g  
Potato wedges  
Spring rolls, small  
Fruit fritters  
 
17  
COOKING GUIDE  
HANDy HINTS  
RECOMMENDED OILS  
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:  
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.  
Not enough preheating time.  
Temperature setting is too low.  
Too much food in the basket (do not fill  
basket more than two thirds full).  
Sunflower oil  
Do not use solid frying oil, only use  
liquid oils.  
Use a good quality liquid oil. For best  
results we recommend oils listed.  
We do not recommend fats that  
deteriorate quickly such as lard or  
dripping.  
Deep frying in butter or margarine is  
also not recommended because of the  
low smoke-point temperatures.  
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.  
Canola oil  
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.  
Olive oil is not recommended for deep  
frying due to its low smoke-point  
temperature.  
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.  
NOTE  
Oil can be re-used several times  
before it starts to break down (low  
smoke-point decreases (i.e. the oil  
will burn at a lower temperature and  
fried food will be less crisp). Filter the  
cooled oil through a fine sieve then  
store in an airtight container in a dark  
place. A fine sieve can be made by  
lining a funnel with an unused Chux  
brand cloth, paper coffee filter or  
clean cotton material. Oil will absorb  
food flavours, so it’s a good idea to  
label the oil storage container with the  
type of food the oil was last used to  
cook. For example, don’t fry a dessert  
in oil previously used for cooking fish.  
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.  
WARNING  
Do not use solid frying oils,  
only use liquid oils as per the  
recommendations.  
 
18  
CARE & CLEANING  
for your Breville product  
 
CARE &CLEANING  
Before cleaning, always ensure the deep  
fryer is turned off and disconnected from  
the power outlet.  
Empty the cooled oil from the frying  
bowl. Oil can be re-used several times,  
depending on the type of food cooked.  
Filter the oil through a fine sieve.  
Ensure the deep fryer and oil are  
completely cool. Oil will retain its  
temperature for a long time after use.  
Do not attempt to move or carry the  
deep fryer, element or control panel  
while they are hot.  
NOTE  
Oil should be filtered after each  
use and stored in a clean, air-tight  
container in a cool area.  
Good quality oil can be used several  
times. Do not store the oil in the deep  
fryer. Discard used oil in a sealed  
container with household waste.  
Wash the frying basket in hot soapy  
water. Rinse and dry thoroughly.  
Remove the control panel/element of the  
deep fryer by lifting upwards. Place the  
element onto kitchen paper to absorb  
excess oil. Wipe element with a soft,  
damp cloth and dry thoroughly.  
Do not pour down a sink or drain.  
Wash the lid, removable enamel frying  
bowl, stainless steel outer body and  
wire frying basket in hot soapy water,  
rinse and dry thoroughly The removable  
enamel bowl frying allows for easy  
cleaning. Wipe the bowl with absorbent  
paper, then a damp cloth and a little  
mild detergent. Finish off with a clean  
damp cloth followed by a clean dry cloth.  
The removable enamel frying bowl,  
frying basket and stainless steel outer  
body are dishwasher safe.  
NOTE  
Do not use any abrasive cleaners, such  
as steel wool to clean the surface of  
your deep fryer as this will scratch  
the coating.  
grasp each side of the removable frying  
bowl and lift upwards.  
Wipe over the control panel with a soft,  
damp cloth and a little mild detergent.  
Finish off with a clean damp cloth and  
dry thoroughly with a clean dry cloth.  
Reassemble the deep fryer for storage.  
Do not place anything on top of the deep  
fryer during storage.  
 
20  
CARE & CLEANING  
IMPORTANT  
Never immerse the deep fryer control  
panel, element or cord in water or any  
other liquid.  
Always turn the appliance 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 panel/element,  
the power cord or plug in water or any  
other liquid.  
 
21  
RECIPES  
 
RECIPES  
CRUMBED BRIE WITH  
STRAWBERRy SAUCE  
SALT AND PEPPER CALAMARI  
Serves 4  
Serves 4  
INGREDIENTS  
INGREDIENTS  
4 x 125g Brie cheese  
1 egg, beaten  
4 litres oil for deep frying  
½ cup corn flour  
1 teaspoon salt  
1 teaspoon finely ground pepper  
500g calamari rings  
1 egg white  
1 tablespoon milk  
1 cup dried breadcrumb  
4 litres oil for deep frying  
2 tablespoons water  
Sweet Thai Chilli Sauce  
METHOD  
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.  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C.  
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 180°C with lid closed.  
3. Deep fry cheese in two batches until  
cooked and golden, approximately  
2 minutes allowing oil to reheat  
between each batch. Drain.  
3. Deep fry in two batches for  
approximately 3–4 minutes allowing oil  
to reheat between each batch. Drain.  
Serve with chilli sauce and salad as an entrée  
or light meal.  
Serve as an entrée with Strawberry Sauce  
and a salad garnish.  
Strawberry sauce  
INGREDIENTS  
1 punnet strawberries, washed and hulled  
1 tablespoon sugar  
METHOD  
1. Puree strawberries and sugar.  
Serve chilled as an accompaniment to  
Crumbed Brie.  
 
23  
RECIPES  
CRUMBED PRAWN CUTLETS WITH  
GARLIC CHIvE MAyONNAISE  
SALMON CROqUETTES  
Serves 4  
Serves 4  
INGREDIENTS  
INGREDIENTS  
750g (approx 36) green king prawns, peeled  
and deveined, tails intact.  
250g plain flour  
1 egg, beaten  
2 large potatoes, peeled and diced  
415g can pink salmon, well drained  
1 small onion, finely chipped  
Grated zest and juice 1 lime or lemon  
2 tablespoon chopped coriander or parsley  
1 egg, beaten  
1 tablespoon milk  
1 cup dried breadcrumbs  
Grated zest 1 lemon  
4 litres oil for deep frying  
1 cup grated tasty cheese  
Salt and pepper to taste  
Plain flour  
2 eggs, beaten  
3 cups plain flour  
METHOD  
1. Coat prawns in flour, then the combined  
beaten egg and milk, then breadcrumbs  
mixed with lemon zest. Once coated,  
repeat coating in egg then breadcrumbs  
to give a thick coating. Chill for  
30 minutes.  
4 litres oil for deep frying  
METHOD  
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.  
2. Fill deep fryer with oil to maximum level.  
Preheat to 180°C.  
3. Deep fry prawns in four batches until  
cooked and golden, approximately  
2–3 minutes allowing oil to reheat  
between each batch. Drain.  
2. Divide and shape mixture into  
12 sausage-shaped croquettes. Coat  
croquettes in flour. Chill for 30 minutes.  
3. Crumb the croquettes by placing hem  
in the egg mix, then breadcrumb. Chill  
again for 30 minutes.  
Garlic chive mayonnaise  
INGREDIENTS  
½ cup mayonnaise  
¼ cup sour cream  
4. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C.  
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  
Zest 1 lemon, finely grated  
2 tablespoons snipped chives  
Salt and pepper to taste  
Serve as a light meal with salad.  
METHOD  
1. Combine mayonnaise, sour cream,  
garlic, lemon zest and chives. Season  
to taste.  
Serve chilled as an accompaniment to  
Crumbed Prawn Cutlets.  
 
24  
RECIPES  
SPRING ROLLS  
SAMOSAS  
Serves 8  
Serves 16  
INGREDIENTS  
INGREDIENTS  
4 litres oil for deep frying  
350g pork mince  
200g green prawn meat diced  
1 tablespoon soy sauce  
½ cup finely diced water chestnuts  
4 green shallots, finely sliced  
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  
METHOD  
1. Combine all the filling ingredients and  
4 litres oil for deep frying  
mix well.  
2. Place ¼ cup of mixture onto each  
wrapper and roll; secure the last rolled  
edge with a drizzle of water.  
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.  
METHOD  
1. To prepare filling, heat oil in a saucepan.  
Fry onion, garlic and curry powder until  
onion is soft. Add potato and carrot.  
2. Cover and cook on a low heat until  
tender, approximately 10 minutes,  
stirring occasionally. Add peas.  
4. Fill the deep fryer with 4 litres of oil and  
3. Cool, then divide mixture into  
preheat to 180°C.  
16 portions.  
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.  
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. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C.  
6. Deep fry samosas, 4 at a time until  
golden, approximately 4–5 minutes  
allowing oil to reheat between each  
batch. Drain.  
Serve as a starter to a curry meal or as  
a light meal.  
 
25  
RECIPES  
TEMPURA  
TIP  
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:  
If batter becomes too thick, thin  
down with extra iced water.  
When the basket is in the lowered  
position always use tongs and gently  
lower the battered food into the oil.  
Prawns  
Whole button mushrooms  
Sliced sweet potato  
Fresh asparagus  
Whole beans  
Whole baby corn  
TEMPURA DIPPING SAUCE  
Makes 250ml  
INGREDIENTS  
L cup soy sauce  
L cup mirin or sherry  
L cup strained chicken stock  
Cauliflower or broccoli florets Honey  
METHOD  
TEMPURA BATTER  
INGREDIENTS  
4 litres oil for deep frying  
2 cups plain flour  
1. Combine soy sauce, mirin and stock.  
Serve as dipping sauce for Tempura.  
Tempura Batter can also be used in recipes  
other than the traditional Tempura.  
2 egg yolks  
2 cups iced water  
Selection of food from above list  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C.  
2. To prepare batter, sift flour into a bowl.  
Make a well in the centre. Add egg  
yolks and iced water stirring until just  
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.  
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.  
Serve with Tempura Dipping Sauce or  
teriyaki sauce.  
 
26  
RECIPES  
HONEy PRAWNS  
FISH AND CHIPS  
Serves 4  
Serves 4  
INGREDIENTS  
INGREDIENTS  
4 litres oil for deep frying  
1¼ cups plain flour  
16 green king prawns, peeled and deveined  
½ quantity Tempura Batter  
½ cup honey, warmed  
Pinch salt  
2 eggs, separated  
250ml beer  
L cup toasted sesame seeds  
100g packet vermicelli noodles  
1 tablespoon oil  
4 litres oil for deep frying  
4 boneless fish fillets (150g each)  
4 potatoes, peeled and cut in 1cm cubed chips  
Lemon wedges  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 190°C.  
METHOD  
2. Coat prawns in batter allowing excess  
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.  
2. Fill deep fryer with 4 litres of oil and  
preheat to 180°C. Preheat an oven to  
150c to keep fish warm when cooked.  
batter to drain off.  
3. With basket in lowered position,  
deep fry in two batches until golden,  
approximately 3–4 minutes allowing oil  
to reheat between each batch.  
4. Drain and drizzle with the warmed  
honey, then toss in sesame seeds.  
5. Deep fry noodles a bundle at a time  
until the noodles rise to the surface,  
approximately 2–3 seconds. Drain.  
3. Coat the fish in batter allowing excess  
batter to drain off.  
Serve prawns with crispy noodles.  
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.  
NOTE  
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  
190°C. When heated, deep fry chips in  
two batches until golden, approximately  
12–15 minutes allowing oil to reheat  
between each batch. Drain.  
Serve fish and chips with lemon wedges and  
Tartare sauce.  
TIP  
If fish fillets have skin on, remove  
the skin otherwise the fish curls up  
while frying.  
 
27  
RECIPES  
TARTARE SAUCE  
INGREDIENTS  
CRUMBED LAMB CUTLETS WITH  
GREEN TOMATO SALSA  
Serves 4  
½ cup mayonnaise  
¼ cup sour cream  
INGREDIENTS  
2 tablespoons chopped capers  
2 tablespoons chopped gherkin  
1 tablespoon chopped parsley  
Salt and pepper to taste  
12 frenched lamb cutlets  
Plain flour  
2 eggs, beaten  
2 tablespoons milk  
1 cup dried breadcrumbs  
4 litres oil for deep frying  
METHOD  
1. Combine mayonnaise, sour cream,  
METHOD  
capers and gherkin. Season to taste.  
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.  
Serve as an accompaniment to Fish and  
Chips.  
2. Fill deep fryer with 4 litres of oil. Preheat  
to 180°C.  
3. Deep fry cutlets in three batches until  
crisp and golden, approximately  
5–6 minutes allowing oil to reheat  
between each batch. Drain.  
Serve with Green Tomato Salsa. Accompany  
with mashed potato.  
 
28  
RECIPES  
GREEN TOMATO SALSA  
ITALIAN MEATBALLS  
Serves 4  
Serves 4  
INGREDIENTS  
INGREDIENTS  
1 cup parsley sprigs  
400g beef mince  
½ cup mint leaves  
1 egg, beaten  
1 clove garlic, peeled  
1 cup fresh breadcrumbs  
2 teaspoons crushed garlic  
½ teaspoon dried Italian herbs  
Plain flour  
1 Spanish onion, quartered  
2 green tomatoes, quartered  
2 tablespoons olive oil  
2 tablespoons lemon juice  
4 litres of oil for deep frying  
METHOD  
METHOD  
1. Place parsley and mint into a food  
processor and process using pulse  
button until roughly chopped.  
1. Combine mince, egg, breadcrumbs,  
garlic and herbs. Form into 16 round  
meatballs then coat in flour.  
2. Add garlic, onion, tomatoes, olive oil  
and lemon juice. Process using pulse  
button until just combined but still  
chunky in texture.  
2. Fill deep fryer with 4 litres of oil. Preheat  
to 160°C.  
3. Deep fry meatballs in two batches until  
cooked and golden, approximately  
10 minutes allowing oil to reheat  
between each batch. Drain.  
Serve chilled with lamb cutlets.  
Serve with your favourite pasta sauce  
and spaghetti.  
 
29  
RECIPES  
SOUTHERN STyLE CHICKEN  
SHOESTRING FRIES  
Serves 4  
Serves 4  
INGREDIENTS  
INGREDIENTS  
4 litres oil for deep frying  
1 cup flour  
4 litres oil for deep frying  
4 potatoes  
½ teaspoon salt  
½ teaspoon ground black pepper  
1 teaspoon paprika  
8 chicken pieces (drumsticks, wings)  
2 eggs, beaten  
2 tablespoons milk  
METHOD  
1. Fill deep fryer with oil to maximum level  
and preheat to 160°C.  
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.  
3. Deep fry potato straws in two batches for  
3–4 minutes, drain and place on a tray  
with absorbent paper.  
METHOD  
1. Fill deep fryer with 4 litres of oil. Preheat  
to 170°C.  
2. Sift flour, pepper and paprika into a  
bowl. Coat chicken pieces in combined  
beaten egg and milk then flour mixture.  
3. Deep fry in two batches until cooked  
and golden, approximately 15 minutes  
allowing oil to reheat between each  
batch. Drain.  
4. Increase the temperature to 190°C and  
cook the fries for 3-4 minutes to finish.  
NOTE  
Allow oil to thoroughly reheat and  
potato straws to drain thoroughly in  
between frying. Frying twice will twice  
will give a crisper result.  
Serve with corn and salad.  
NOTE  
To quicken cooking time, boil the  
chicken pieces first before crumbing.  
TIP  
Use “baking” potatoes for deep frying  
(ie Desiree and Pontiac potatoes).  
New potatoes are not recommended  
due to their high water content.  
 
30  
RECIPES  
DEEP FRIED MUSHROOMS  
Serves 4  
CRISPy PARSLEy  
INGREDIENTS  
4 litres of oil for deep frying  
Parsley sprigs  
INGREDIENTS  
4 litres oil for deep frying  
24 button mushrooms (approx 200g),  
stalks trimmed  
METHOD  
1 egg, beaten  
1 tablespoon milk  
Cup fresh breadcrumbs  
1. Fill deep fryer with 4 litres of oil and  
preheat to 190°C.  
2. Wash parsley and pat dry thoroughly  
with paper towel.  
METHOD  
3. Deep fry about ½ cup at a time until  
crisp and golden, approximately 2–3  
minutes allowing oil to reheat between  
each batch. Drain.  
1. Fill deep fryer with 4 litres of oil and  
preheat to 150°C.  
2. Coat mushrooms in combined egg and  
milk then breadcrumbs.  
Serve as a garnish to seafood dishes.  
3. Deep fry mushrooms until golden,  
approximately 5 minutes allowing oil to  
reheat between each batch. Drain.  
CROUTONS  
INGREDIENTS  
4 litres of oil for deep frying  
Slices of day old bread, crusts removed  
Serve as an accompaniment to chicken, or as  
a fingerfood idea served with a dipping sauce  
of sour cream and chopped chives..  
METHOD  
SHREDDED vEGETABLES  
1. Fill deep fryer with oil and preheat  
INGREDIENTS  
to 190°C.  
4 litres oil for deep frying  
Grated vegetables such as potato, carrot or  
zucchini  
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.  
METHOD  
1. Fill deep fryer with 4 litres of oil and  
Serve as a garnish for soup or Caesar Salad.  
preheat to 180°C.  
2. Squeeze any excess moisture from  
vegetables and pat dry thoroughly with  
paper towel.  
3. Mix some tempura batter through the  
vegetables.  
4. Deep fry about ½ cup at a time until  
crisp and golden, approximately 2–3  
minutes allowing oil to reheat between  
each batch. Drain.  
Serve as a garnish.  
 
31  
RECIPES  
DEEP FRIED ICE CREAM WITH  
CARAMEL SAUCE  
Serves 4  
CARAMEL SAUCE  
INGREDIENTS  
60g butter  
¾ cup brown sugar  
1 tablespoon cornflour  
½ cup water  
½ cup cream  
Pinch salt  
INGREDIENTS  
Full cream vanilla ice cream  
500g 2 day old commercial Madeira cake,  
processed into crumbs  
3 eggs, beaten  
¼ teaspoon milk  
4 litres oil for deep frying  
METHOD  
1. Melt butter in saucepan or microwave.  
METHOD  
Add brown sugar stirring until smooth.  
2. Add cornflour blended with water; bring  
1. Place a scone tray into the 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.  
to boil stirring until thickened.  
3. Stir through cream and salt.  
2. Meanwhile, break cake into small pieces  
and process in a food processor or  
crumble with fingers to yield 4 cups cake  
crumbs.  
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.  
NOTE  
Working one at a time ensures ice  
cream doesn’t melt.  
4. Leave in freezer for a minimum 1 hour  
then repeat coating in egg mixture then  
cake crumbs to ensure a thick, firm  
coating. Return to freezer for 15 minutes.  
5. Fill deep fryer with 4 litres of oil and  
preheat to 190°C.  
6. Deep fry ice cream in two batches until  
golden, approximately 30 seconds  
allowing oil to reheat between each  
batch. Drain.  
Serve immediately with Caramel Sauce.  
 
32  
RECIPES  
BANANA FRITTERS  
Serves 4  
INGREDIENTS  
1 cup self raising flour  
1 teaspoon sugar  
1 egg, beaten  
2
3
cup milk  
1 tablespoon butter, melted  
4 bananas, peeled and cut in three  
4 litres oil for deep frying  
METHOD  
1. Sift flour into a bowl and make a well  
in the centre. Add sugar, combined egg,  
milk and melted butter.  
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.  
4. Fill deep fryer with 4 litres of oil and  
preheat to 180°C.  
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.  
Serve with ice cream.  
NOTE  
When the basket is in the lowered  
position always use tongs and gently  
lower the battered food into the oil.  
 
33  
NOTES  
 
34  
NOTES  
 
35  

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