Deep fryer: pros and cons

I took rapeseed oil.

Maybe because of this it was foaming? (as my military instructor said: "That's where the dog rummaged!")

And another question, after use, I let the oil cool down and strain it through a fine sieve (is that enough or is it all necessary through a coffee filter?) And since there was no suitable container at hand, then after washing and wiping the deep fryer, I poured the oil back into it and closed it ... So it can be stored or all in the refrigerator.

My deep fryer comes with a simple piece of non-cloth for filtering oil.
And in the passport, they do not offer another option for storing butter m / d by frying. Current in the bowl itself.
(but I myself keep the oil in a separate bottle. habit ...)

tatalija if you use a deep fryer often, then the oil can be stored directly in it, and if not, it is better in the refrigerator.
I just left the oil in the deep fat fryer at one time and did not use it for 2 weeks so my oil rancid. Filtering the oil through a paper towel seems to me better.

I have a Moulinex deep fryer. When they bought it, they pampered for a couple of months, and then tired of it - it becomes boring and harmful, besides. Now it is a dead weight, I am already thinking of selling it, because it takes up space in the kitchen. It is a pity that the device is almost new, but the home has lost interest and is turning up their nose. Therefore, for me, there is no more useless device in my kitchen. And oil is getting more expensive by leaps and bounds. And the body asks for less fat. If I could turn back time, I would buy something else.

Well, I bought this Actifry (the price was significantly reduced in MediaMarkte). I'm frying potatoes.
Two disadvantages are already obvious - it makes a lot of noise during cooking (about like a cooker hood), and the second - as I understand it, the timer works there regardless of the cooking process - that is, at the end of the timer, the timer only emits a sound signal, and the cooking continues as it went on.
It's a shame, however.

Tell me which minifryer you want Moulinex or Vitek. Tefal, as I understand it, is an outsider. And about Vitek above there is one very bad review. It can't warm up at all, it's weak ... I really like Vitek's design! I would like to look in the direction of Vitek, but ... I also want the deep fryer to be good.

We have a Vitek deep fryer, 0.5 liters of oil has been poured for half a year
Nothing, we are not complaining, to fry potatoes for one, dumplings again, to fry a couple of cutlets - to quickly and fresh - everything is fine
fondue has never been done
In my opinion, it is no longer needed, this size is quite enough
yes, it's also convenient to fry the meat on a salad, where you need to fried with straws
Before she burns her money works

Damn. Now I do not understand whether to buy a deep fryer or not. I read the reviews - my head is spinning.
Can someone else write something.
By the way, who bought Tefal ActiFry - why, it's not worth your attention ...
And in general - WHICH FRYER IS GOOD?

By the way, who bought Tefal ActiFry - why, it's not worth your attention ...

IMHO, this is not really a deep fryer - rather a frying pan with a stirrer. The thing is interesting, even convenient in some cases. But it does not justify its current price (6-8 thousand rubles).

[Hairpin]

Tell me which minifryer you want Moulinex or Vitek. Tefal, as I understand it, is an outsider. And about Vitek above there is one very bad review. It can't warm up at all, it's weak ... I really like Vitek's design! I would like to look in the direction of Vitek, but ... I also want the deep fryer to be good.

Hairpin, I wrote my review on Vitek only in comparison with a large full-fledged deep fryer.I had Philips for many years, a large one, there were two bottles of oil. It would be convenient to wash in a dishwasher, if it is not there - you can't wash it just like that, I poured water to the top and boiled for about 15 minutes, until the old fat softened, and only then scrubbed it. It takes up a lot of space, but (!) A large deep fat fryer cannot be compared with a small one in degrees, and potatoes absorb much less oil. I went to visit my sister, she has the same Vitek, bought a year earlier, we fried fries on her - the result is similar to my Vitek. My sister, who has never had a full-fledged deep fryer, is very happy with her and constantly fries potatoes and pies a little bit at a time.
You personally determine what you want to have. In Vitek, you will also get a wonderful potato, and in a large potato it will turn out even better, but these are nuances, it's just that for me, who is used to eating perfect frying potatoes, this is very noticeable and the potatoes from a small fryer are unfortunately not the same for me.
It's like a juicer. You can read in the relevant topic, and in general, Panasonic is praised all over the internet, so I bought it a few days ago. There are as many rave reviews about dry cake as "plasticine" is described. I was immediately embarrassed that dry cake would never look like plasticine. Well, it happened, in practice it is really plasticine. From this cake on another juicer, I additionally squeeze out a very decent amount of juice, but using the old one is completely inconvenient. But then the cake is not plasticine, it just falls apart into pieces. For me, the purchase is still successful, since I can easily press a liter of juice in 5-10 minutes, and in the old one with nerves in an hour.
So before buying a deep fryer - determine what is more important for you, the size of the unit, the amount of oil (after all, this is also a very important indicator, try a bottle or two, refuel, and you will often not eat potatoes and deep fryers in general) or you are a gourmet and you need perfect quality potatoes and you are ready for anything.
Now, if I bought a deep fryer, I would take one with a basket with a slope and oil that needs only a liter, there is a system for decanting oil with a filter and a storage container. In this thread, they were discussed.
P.S. And I think there is no difference in the manufacturers of mini-fryers Moulinex or Vitek, it's just their miniature size.

Thank you! Then I'll do some more.
I ask for feedback (satisfied / dissatisfied) from the owners of deep fryers, which has a basket with a tilt and only a liter of oil, there is a system for decanting oil with a filter and a storage container. To select a manufacturer.
Maybe you really shouldn't take the baby ...

Good day to all! I see everything has already been discussed ... and so! my mother's Philips HD 6159 is big for a big family ... and I have a Tefal FA 7001 (like this model) ... my mother does not use it often .. Admin rights about the fact that you indulge in the first time after the purchase, and then boring ... all children in my soul! So, in my purely personal opinion, a deep fryer is a super-duper thing! and nothing junk food if eaten in moderation ... I did chebureks, chicken, potatoes, mushrooms, and meat ... yum-yum ... and I have butter at least 0.7, maximum 1.2 l liters like ... and there is a timer ... by the way, when the oil heats up, the red dot goes out, which means that you can fry .... the sales timer is removed, that is, you can put it on and go into the room with it to watch TV or climb in the net ... although I have never used it ... and there is a pipette filter at the bottom to drain the oil, that is, after use, the cooled oil is drained into a storage bowl (it was included in the package, it has a pipette on which the upper part of the fryer is put on) ... and stored in a dark place, I used to store it in the refrigerator, but I decided not to ... and the temperature is 160-190 degrees and it is drawn on it what temperature you can fry at ... I agree that on steamed food is good, BUT sometimes you crave crispy fried food! the handle of the basket is removable and easy to clean! by the way, I wash my deep fryer with ease! the oil has drained, and the rest is liquid for washing dishes (the main thing is more, and so with foam) or Amveevskaya or just Fairy! here for a tip about dumplings thank you! I'll try as a thread ...

I now have a hairpin even in 2 Moulinex deep fryers and a Master pilaf from Tefal (it has a deep fryer function), but this year I did not use one of them, think you will use it or it will stand as a dead weight. Moulinex has already sent it to Antrisol for half a year and I think someone would attach it.

[Girls boys!]

Girls boys!
My daughter is fourteen years old. I believe she should be able to use most kitchen appliances. Even if we pop a fryer a dozen times, it will have a pretty clear idea of ​​it.
The ice cream maker seems to be going with a bang. And also a waffle iron, a bread maker, an egg cooker .. Well, I won't write about the refrigerator, microwave oven.
Only with a multicooker problem. To teach her, I need to be able to do it myself, and I'm just at the beginning of the journey ...

and I have a Tefal FA 7001 (like this model)

But the picture is not visible, the basket is tilted ... Is this model with a tilted basket?

Hairpin, I see you are a big fan of kitchen appliances. I myself am the same. Here's another idea for you. Instead of a deep fryer, buy a multi-hooter. It has a deep fat fryer function, you can still cook fondue. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4784.0
A bit off topic. I see you are still thinking about the yogurt maker. I don't know if you have a slow cooker? I understand that you are at the beginning of the path of its development. It makes great yogurt. The multicooker will bake, stew, and multi-hotter for you. And the place in the kitchen will not be cluttered with duplicate devices.

I now have a hairpin even in 2 Moulinex deep fryers and a Master pilaf from Tefal (it has a deep fryer function), but this year I did not use one of them, think you will use it or it will stand as a dead weight. Moulinex has already sent it to Antrisol for half a year and I think someone would attach it.

tanya1962, I'm thinking until I bought a deep fryer separately, I can buy this master pilaf, and then a deep fryer. How do you get fries? Does it warm well? How much oil do you need to pour to fry, say, a portion of potatoes for two? I watched that the basket lowered enough to the bowl, it turns out that you just need to fill the entire area a little, according to my calculations, liters of oil behind the eyes, is that so?

[Hairpin]

Hairpin , I have a DeLongy with an inclined bowl, a rotating basket, a drain system (and isn't everyone like that?) and a container for storing oil, with a filter. The simplest model in this line. The bowl is non-removable and without a non-stick coating, but I don't feel any disadvantages. The non-stick coating is easier to clean, I suspect. But everything suits me. Judging by the reviews, the Master pilaf is still considered a deep fryer only nominally. If you need a deep fryer, my advice is to buy a deep fryer. I don't use it often, but I'm very happy that I have it. Something like that...

By the way, only DeLonga has models with an inclined bowl. Their trick.

Freken Bok, I'm also going to buy a DeLonghi with a rotating basket
and I am tormented by a question to which I cannot find an answer on the net: how are chicken legs and wings cooked - they are heavy, they have time to fry with constant rotation and do they not clump together (the crust is uniform?) Please clarify.

[pups34]

pups34, I showed my first experiments in this topic above - chebureks and a Kiev cutlet. Everything is fried evenly. There the meaning, allegedly, is that when a product "emerges" from the oil, the oil droplets boil on it for a few more seconds, and the product, meanwhile, drives up to the oil and "dives" into it.

Freken Bok why did you decide that the Master-pilaf is considered a deep-fryer only nominally, nothing of the kind, that's why I threw Mulka on the mezzanine, that if I need to do everything in the Master-pilaf, the only drawback is that you need a lot of oil, so 2 liters goes to Mulka ...

And so far I realized that to see Delongey, if not very bulky and scary, then take it. If I get scared by the appearance, then Vitek.

And so far I realized that to see Delongey, if not very bulky and scary, then take it. If I get scared by the appearance, then Vitek.

The fact that she is not scary is exactly as well as the fact that she is exactly bulky! I bought such a De Longey, the latest model, with an inclined bowl and other conveniences, brought it home, unpacked it and realized that I didn't need it and took up a lot of space and took it back.

Today I caught a glimpse of Delonghi. She, like all other deep fryers designed for 1 kg of product, is bulky, but if a family of two is quite small enough, and if more, then, accordingly, it is better to cook in a larger volume.
Freken Bock I have a question about the non-stick bowl?

[pups34]

pups34, no, I have a bowl without a non-stick coating. (answer No. 200)

Freken Bock! I would like to clarify with you about the fries. You wrote that it turned out to be soft and had to be turned over. This was your first experience, but how do you get potatoes now? And you also turn the most beautiful pasties? And if you can share the recipe.

[pups34]

pups34 , the potatoes are all right now. A lot depends on the variety too. After all, we get boiled it differently. I don’t turn it over during frying, just don’t overdo it with quantity, otherwise it is then shaken out of the deep fryer with such a conglomerate.

And she turned the pasties. Actually, there is no recipe. The dough is like dumplings, only there is a little more water in it, it will be softer. Minced meat, in fact, is the same as on dumplings, only a little more onion and finely chopped, and not scrolled in a meat grinder. She rolled out the dough thinly with a dough sheeter (this can also be done manually without problems), cut the already folded cheburek with a toothed wheel. "Spike" turns out to be reliable, nothing disintegrates when frying. Turned over during frying. Don't ask about temperature and time regimes, kill - I don't remember. But all this is also easily solved in the process.

Have you bought a deep fryer? Do you accept congratulations?

I have not bought it yet, as I am in search. I liked Delonghi (but the retail prices for them are very high, and you won't find anything in online stores before the New Year), and my husband says the usual Tefal should be simpler.

Well, finally, I bought the most sophisticated Delonghi 18436, with a rotating basket and minimal oil consumption, but I do not feel enthusiasm from the first preparation.
Fried potatoes and chicken wings in batter. After three frying in a row (during one heating), a lot of chicken settled to the bottom of the crumbs from the batter, which began to burn and the oil became dark (Refined Golden Seed) The conclusion is this: deep-fried food for very healthy stomachs I think this is very important

After chicken in batter, and in general any dishes with flour / breadcrumbs and other things, the oil must be cleaned. Simply strain through a thick cloth. Then the next time nothing will burn, and will not darken. The oil in the deep fryer can be used up to 7-8 times. But filtering is mandatory!

I filtered right after the oil had cooled down.To do this, my deep fryer has both a filter and a container for draining the oil.But the color of the oil scares me

Now I am the owner of a Vitek mini-fryer! Since I am a mediocre cook, to put it mildly, all my dishes are divided into three groups:
1. The entry disappears;
2. Disappear, but not in;
3. Do not disappear.
The fries from my deep fryer belong to the first group.
I just have one technical question. How much can I put raw potatoes in a basket? That is, the potatoes are fried only those that are immersed in oil or both those that are immersed and those that are above the oil level (like fried in steam ...)? And then, not sure, I poured no more than 25-30%, so I had to fry in several circles.
And yet, am I the only one so lazy that after frying I didn't drain the oil from the deep fryer, but put it in the closet right with the oil? That is, I will fire it 5-6 times, and then drain and change all the oil?

[Hairpin]

Hairpin, the instructions for your deep fryer should specify the amount of potatoes to be put in. It must still be dipped in oil. In the inclined rotating DeLongy, it either plunges or emerges from the oil, but in the end it is still deep-fried, not steamed. In general, with the purchase of you!

[Hairpin]

Hairpin ... I have exactly the same deep fryer
The whole potato should be immersed in oil, adjust how much to put, 12-15 dumplings, depending on the size of these ...
Cutlets-2-3 things ...
We have it for "one" I want, everyone fries for himself when he wants
We don't drain the oil every time, just from time to time I take it myself. I pour out the oil, mine, how many frying cycles, in different ways; I look at the color of the oil and the smell when frying cutlets. dumplings - more often you have to change

Girls boys, I'm for help! At one time, thanks to the collective intelligence of our forum, I bought a Panasonic 255 stove and did not regret the choice for a second !!! Thanks to the forum! Now an obsessive idea of ​​buying a deep fryer has appeared and does not let go, but I cannot decide on the model, and also the information that is about the models on the network did not give me answers to my questions (I have never seen this unit), even after reading the entire thread and attentively, I did not understand something:
- why turn, for example, pasties, as, in my opinion, Freken Bock, aren't they completely immersed in oil?
- is a small fryer suitable for making French fries for 5-6 people, or while you fry the next portions, the first ones have already cooled and softened? that is, is it suitable for preparing dishes for a gathering, the same pasties, when it is necessary to serve not 5-6, but a dish to the table?
Why do I care: now with my husband alone, both have problems with gallbladder, but, as they say, in spite of my mother's ears I will frostbite, it still happens, we sin ... It seems like, based on the number of us, we need a baby!?! And for the holidays, I still make chebureks, fries, and fish in batter, and so on for the guests. That's when I swear to myself that I will definitely buy a deep fryer so as not to steam over the pan. The price of oil and the price of the unit are not fundamental, I am not going to keep it on the table. Help with questions and choices. In the city, all the same, there is not a single one on sale, so it is necessary to clearly determine the order, you will have to buy "blindly"

- why turn, for example, pasties, as, in my opinion, Freken Bock, aren't they completely immersed in oil?

In my model (deep fryer?) The bottom of the pasties browns faster. I don't turn the potatoes, everything is OK.

- Is a small deep fryer suitable for making French fries for 5-6 people, or while you fry the next portions, the first ones are already cool and soft?

Will cool down and soften. But this is bad, probably only for potatoes, for pies, pasties, fish, there is nothing terrible in this. But a small fryer is still for a small circle of users, I think. Even if we fry potatoes in a large crowd, this is what happens with the first portions. And those small models that I saw will fit, probably, two pieces of fish or one cheburek.

[Aunt Besya]

Aunt Besya, and what city are you from, if not a secret?

[Freken Bock,]

Will cool down and soften. But this is bad, probably only for potatoes, for pies, pasties, fish, there is nothing terrible in this.

And everything is more pleasant when the crust is crispy, because that's the point? Or chicken Kiev, they should generally be served very hot, there is oil inside, in restaurants, as far as I know, this is a custom-made dish! Give it to the guests: you two eat, and the rest smoke? Freken Bock,, but you do not know, how many cutlets-pasties fit in a large deep fryer at once? I've seen enough of two models
🔗 and
🔗 - toil

I've seen enough of two models
- toil

Aunt Basya, don't worry!
Good models.
And 7001 is not small at all! (for me a small deep fryer - for 500 ml of oil)
If you only need fries (and also great chips!) Take the 7001 model. By the way, by the number of watts per liter of oil, she wins. The less oil cools down when loading the product, the better the result (this is achieved with more oil, or a small portion of the product, or a powerful heater).
If you often cook chebureks, pies and Kiev cutlets, then of course the 7004 model. She has the most important advantage - the WIDE basket!
It's a pity that they don't write about the "cold zone" for collecting crumbs.

In general, it's not a fact that upon arrival in St. Petersburg 2 models from the site will be waiting for you.
Trust your heart, it won't let you down.

Thanks, Uncle Sam! Let fate decide, I'll buy what will be of these two

[Freken Bock]

Freken Bock
1. It seems that my instructions are not clearly stated.
2. Thank you!

Mueslik
I remember that you have the same. It was your post that stopped my choice on her.
Thank you.

And we bought a new one.For 4 years old DeLongey got so dirty that she no longer has the strength, and she can't wash it ... Therefore, for the Old New Year they made themselves a small present.
We chose this one: Philips HD 6159. It is large, 2.2 - 2.5 liters of oil. But raw potatoes can be fried up to 1.3 kg at the same time - for our family of 4 people - no more is needed. Usually 700-800 grams are enough. So it will work well for a certain number of guests. She has one main advantage - all parts except the body are dishwasher safe! The lid is removable, the filter is also removable, that is, in general, everything can be shoved into the PMM - and it will be clean! Removable cover - this was so lacking in DeLongey. After a few times, she got so splattered from the splashes of oil - nothing can be wiped off ... The new one has already been tried, and washed - great, very convenient. Another convenience - a container with a mesh on top goes to the fryer - the oil can be drained from the fryer, at the same time it will be cleaned of carbon deposits, closed with a special lid - and stored until the next cooking. Again, clean and comfortable. And there are no superfluous smells. Bought through the online store for 3300.

Well, I bought Tefal 7001 and as I saw it, I immediately realized that I had to take 7004! The basket is small, in fact, only for potatoes, and the cheburek, probably even one will barely fit. Well, do not take it back to St. Petersburg! Eh, my sadness !!

Are there no deep fryers in Karelia ??

[Aunt Besya]

Aunt Besya , why didn't they take the 7004?

I should have taken Master Pilaf Tefal FR 4013. A whole complex of pleasures at once.

[Aunt Besya]

Are there no deep fryers in Karelia ??

I will not tell you about the whole of Karelia, but, alas, where I live!

Aunt Besya , why didn't they take the 7004?

I chose for a long time, I was afraid that it would be too cumbersome, then I decided that I would not use it often anyway, but so that such a malyukhanskaya did not expect!

I should have taken Master Pilaf Tefal FR 4013. A whole complex of pleasures at once.

My husband makes pilaf delicious only himself and does not let me near him - he served in Afghanistan, and learned there!

My husband makes pilaf delicious only himself and does not let me near him - he served in Afghanistan, and learned there!

So the trick is that the Master Pilaf is not only a specialist in pilaf. It can also be a deep fryer with a large frying field (there is a special sieve with a handle) and something like a frying pan. You can even bake in it and cook soups if you wish. Multifunctional pot.

I have a question. We are making dough at the bakery. Then we make pies from it. And we fry all this economy in a deep fryer. The pies inflate quickly, and the seams come apart, and all the contents flow out, especially the jam. The question is very simple - why?

I have a question. We are making dough at the bakery. Then we make pies from it. And we fry all this economy in a deep fryer. The pies inflate quickly, and the seams come apart, and all the contents flow out, especially the jam. The question is very simple - why?

The jam, in general, is a very capricious filling, and strives to leak out of the pies, so I read this advice on baking donuts with jam on the internet - first bake the donuts, and then stuff it with slightly warmed jam from a pastry bag or syringe. I can even give a link to where this method is described 🔗 -read-maybe something will come in handy.
There may also be a very high temperature - set the temperature to medium - it is better to bake a little longer, but the pies will not swell so quickly.

I have a DeLonghi V885 deep fryer. I like everything about it - and the oil consumption is not great, and it fries well. Only I was not lucky: for 8 months of far from constant operation, it has already been twice in the warranty workshop. And both times the problem is the same: blocking. I follow all the rules, I don't turn it on without oil.
Can anyone come across a similar problem ??? How did you decide?