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  • Cooking vessels that hold a sufficient amount of oil for cooking food where the food is placed in an open container (basket) that is submerged in the oil and the heat from the oil is transferred to the food. The container/basket is raised out of the oil when cooking is finished. Oil in the fryer is heated by gas burners or fire tubes that pass through the kettle walls or by electric heating elements immersed in the oil. Fryers often come with features such as timers with an audible alarm, temperature controls, automatic devices to raise and lower the basket into the oil, and ventilation systems. Fryers may have more than one compartment (vat) for frying food. Fryers can be freestanding or countertop units.
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