Utilizing the "two-stage frying method", even thicker ingredients are cooked through and tender.
Large-scale fried foods, such as fried beef balls, or thick pork chops, are always difficult to cook. If you turn them over, you are worried that the ingredients will scatter
Using the "two-stage frying method" shared by cooking researcher Arimoto Yoko, you can also easily make perfect fried food.
▲There are handles on both sides of the pot body, and the oil dripping net can be hung up, which is labor-saving and easy.
▲When frying, cover the splash screen to avoid scalding caused by high-temperature oil spray, and save time for kitchen cleaning. In order to be able to see the state of the ingredients more clearly, the splash-proof net is processed in black.
▲The lower part of the pot body is narrower, which can reduce the amount of oil used, and it has enough depth, so the oil will not pollute the kitchen space.
▲Not only for frying ingredients, but also for cooking
■ Dimensions: frying pan / full length (including handle): 36.5cm, diameter 28cm, bottom diameter 17cm x depth 9.5cm x height 16cm
Oil drip net / total length (including handle): 46.5cm x depth 9.5cm x diameter 28.9cm x height 10.2cm
Splash net / total length (including handle): 46.5cm, handle 18.5cm x diameter 28.8cm x height 2.1cm
■ Weight: Fryer / Approx. 1,380g, Drip Net / Approx. 280g, Splash Net / Approx. 237g
■ Capacity: deep fryer / about 4.7L (full water capacity)
■Material: Fryer / iron, surface silicone compound resin coating, oil dripping, splash screen / 304 Stainless Steel
■ Plate thickness: 1.6mm
■ Can be used in gas stove, 200V induction cooker (below medium heat)
■ Made in Japan
*The distance between the drip net and the bottom of the pot is about 5mm
This product is coated with a coating that complies with the Japanese Food Sanitation Law.
This is to prevent iron products from rusting during transportation. This coating will gradually peel off and wear off naturally during use, and will not permanently adhere to the pot.
This coating complies with the Japanese Food Sanitation Law, please use it with peace of mind.
Cooking researcher - Mr. Yoshimoto Arimoto and the manufacturer made this fryer through trial and error.
“Kitchen stays clean and there are very few unexpected oil splatters
There are two reasons for this:
The first is the shape of the pot. Minimize the amount of oil used
Due to the deep pot shape that gradually narrows from the top to the bottom
So less oil splatter than a pan or wok
Plus, the splash screen is great too!
Easy-to-use anti-splash oil net, which can accurately cover the mouth of the fryer
Can cook calamari, which often suffers from heavy oil splatter, without hesitation
Special frying net, convenient for double frying or changing the direction of frying
Deep slots designed for hooking into iron pans
It can be pulled up during cooking
Let the fried food rest in the wire basket
With the residual heat of this period, large pieces of fried chicken can be cooked and boneless, and then fried twice in hot oil, crispy and juicy.
Do you ever get a little nervous when you put ingredients in hot oil because the oil seems to splatter on your hands?
With this deep fryer, you don't have to worry about that.
You just put all the ingredients in the frying net
Then put the fried net into the hot oil
It can be used not only for frying ingredients, but also for cooking
It can be used for purposes other than fried food
Especially suitable for dishes that need to be stir-fried with broth and water
Ingredients such as eggplant, peppers, and green peppers
Stir-frying is quick with this pan!
When cooking, wash and dry while hot.
Lightly oiled and preserved.
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- Utilizing the "two-stage frying method", even thicker ingredients are cooked through and tender. Bulk fried food, such as fried beef balls, or thicker pork chops, etc., are always difficult to cook, and if you turn it over, you are worried that the ingredients will scatter Using the "two-stage frying method" shared by cooking researcher Arimoto Yoko, you can also easily make perfect fried food.
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