Overview Of The Components; Operating Instructions - Profi Cook PC-FR 1038 Instrucciones De Servicio

NOTE:
Clean manufacturing residues and dust from the
device as described under "Cleaning".

Overview of the Components

1 On/off switch and timer switch
2 Power indicator light (red)
3 Temperature indicator light (green)
4 Thermostat
5 Deep frying grease container
6 Safety switch
7 Restart button
8 Cable compartment
9 Frying basket (small)
10 Housing
11 Frying basket (large)

Operating instructions

Useful hints for use
• Always remove the food remaining in the oil
(e.g. pieces of French fries). After the device
has been used several times you should
change the oil.
Use high quality frying oil or frying grease.
• Fats and oils must be heatable to high tem-
peratures. Do not use margarine, olive oil or
butter: they are not fit for frying, because they
start to smoke already at low temperatures.
We recommend the use of liquid frying oil.
WARNING: Danger!
• It is essential to change the fat / oil regularly.
• Do not use any frozen food containing ice!
• Rub dry humid foods with a cloth before frying.
• If food containing too much moisture (e.g.
chips containing a lot of ice etc.) is used,
there is a strong tendency to form foam,
which in the worst case may cause the hot
fat / oil to overflow and result in injuries.
• Please note that the safety switch (6) is oper-
ated when the control element is inserted into
the guide mechanism.
• Choose the right frying temperature and check
the conditions of the food to be fried. A rule of
thumb is that pre-fried foods require a higher
temperature than raw foods.
• Do not carry or move the deep fryer if the oil or
grease is still hot.
• When frying dough-like foods scrape off the
excess dough and put the pieces carefully into
the oil.
• Please ensure that the handle of the deep fat
frying basket has been correctly attached.
• The deep fat frying basket must not be more
than 2/3 full. Do not overfill the frying basket.
NOTE: Maximum capacity
Large basket: 1000 g
Small baskets: 500 g each
Tips for reducing acrylic amide concentration
• Acrylic amide is a chemical compound. It
comes from the bronzing process (deep-frying,
baking, frying, roasting and grilling) in food-
stuffs high in carbohydrates (starch and sugar)
like, for example, potato and cereal products.
• It is suspected that acrylic amide damages ge-
netic make-up and causes cancer. The actual
risk to humans is not currently known.
• We recommend that you do not exceed
170 °C when deep-frying.
• Furthermore we recommend that you keep the
frying time as short as possible and fry food to
a maximum gold yellow colour.
• Thicker chips or pieces of potato are less
affected as the acrylic amide is mainly in the
outer layer.
• If you make chips from fresh potatoes, you can
soak the peeled and chopped pieces of potato
for an hour beforehand. This removes some
of the sugars (primary substance for acrylic
amide) from the outer layers.
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