Sunbeam ODF 510 - Manual (Page 29)

For the crispiest, tastiest French fries, we recommend a two-step fry
process; first at a
to precook the potatoes, then, just before
to complete cooking and crisp the potatoes.
F
RENCH
-F
RIED
S
WEETS
AND
S
PUDS
M
AKES
4-6 S
ERVINGS
7 cups peanut oil
2 large baking potatoes
(Idaho or Russet)
2 large sweet potatoes
Salt and pepper
Cinnamon sugar, optional
1. Pour peanut oil into deep fryer. Set fryer temperature to
Lay a double thickness of paper towels
on a cooling rack or in a 15 x 10 x l-inch baking pan.
2. While oil is heating, peel potatoes. Using a sharp knife,
cut all 4 potatoes crosswise in half then cut each half into
thick strips. As potatoes are cut, place into a large bowl
filled with cold water and 1 teaspoon salt.
3. When all potatoes are cut into strips, drain potatoes
and thoroughly dry with paper towels.
4. With basket in highest position, add a handful of potatoes to the
basket. Close fryer lid and lower basket into oil. Fry potatoes 3-5
minutes until they are very pale gold, but do not let them brown.
5. Remove and place on paper towel-topped rack. Close fryer lid
and let oil return to temperature before repeating procedure
with remaining potato strips. Potatoes can be cooked ahead
up to 3 hours and left at room temperature.”
6. Just before serving, set fryer temperature to
With frying basket in highest position, add a handful of the
pre-fried potatoes to the basket; close fryer lid and lower basket.
Fry potatoes l-3 minutes, depending on desired crispness.
7. Remove potatoes to paper-towel lined and sprinkle with salt;
if desired, sprinkle sweet potatoes with cinnamon sugar.
If potatoes will not be second-fried immediately, turn off fryer until ready
to heat oil for second frying.