Hkoenig DFX300 Manual De Instrucciones página 8

• Coil the power cord and insert it together with the
plug back into the cable storage.
• Lift the deep fat fryer with the aid of the side carrying
handles.
Store the deep fat fryer with the lid closed. This will
•
keep the inside of the deep fat fryer clean and dust-
free.
TIPS
HOME-MADE CHIPS
HOW TO MAKE DELICIOUS, CRISP CHIPS :
• Potatoes intended for deep-frying should be nourishing and not show signs of sprouting.
• Floury or firm potatoes, cut them as desired (strips or slices).
• Lay the potatoes in water for approx, one hour before use. Part of the sugar, one of the
primary substances responsible for the formation of acrylamide, is then released.
• Allow the potatoes to dry thoroughly.
• Always deep-fry home-made chips twice.
• First for 4-6 minutes at 160°C and them 2-4 minutes at a maximum of 175°C.
• When deep-frying for the second time, lift the basket out of the deep-fryer a few times and
shake to loosen the chips. This way they will all have a fine. Even, golden colour.
• Deep-frozen chips are pre-cooked and therefore only need to be deep-fired once. Please
follow the instructions on the packet.
• Deep-frozen products (-16 to -18°C) cool the oil or fat considerably and therefore do not
fry quickly enough and can absorb too much oil or fat.
• This can be prevented as follows :
• Do not fry large quantities at one time (see table)/
• Heat the oil at least 15 minutes before adding the product.
• Set the thermostat to the temperature specified in these instructions or on the product
pack.
• Preferably allow the deep-frozen product to defrost at room temprature. Remove as much
ice and water as possible before placing the product slowly and carefully in the deep fat
fryer as deep-frozen products have the tendency to cause the hot oil or fat to abruptly
bubble fiercely.
How to remove undesired tastes
Some foodstuffs, particularly fish, release liquids whist being fried. These liquids collect in the
frying oil or fat and affect the smell and taste of other products subsequently fried in the same oil
or fat. The taste of the oil or fat can be neutralized as follows :
Heat the oil or fat to 160°C and add two thin slices of bread or some parsley to the deep fat fryer.
Wait until the oil or fat stops bubbling and remove the bread or parsley with a slotted spoon. The
taste of the oil fat is now neutral again.
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids (e.
g. linoleic acid). These oils and fats, however, lose their positive properties more quickly than
other types and therefore to be changed more frequently. The following information is for
guidance :
• Change the oil or fat regulary if the deep fat fryer is used mainly or chips and the oil or fat
is sieved after each use. It can be used 10 to 12 times.