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5. Put the lid on the fat fryer.
6. Put the plug into the wall socket. The "on/off" pilot light will illuminate.
7. Turn the temperature control knob to the required setting. The temperature indicator light will illuminate
to show that the heating element is heating the oil or fat. The temperature indicator light will extinguish
once the oil or fat has reached the required temperature.
When setting the temperature take account into the food you intend to fry. Pre-cooked or pre-fried food
(such as deep-freeze chips or potato rissoles) will need to be fried at a higher temperature than food that
has not been pre-cooked or pre-fried. See Table 1 for an indication of the frying temperatures and times.
8. Lower the filled frying basket gently into the deep fryer and put the lid on the fat fryer.
9. Once the food is ready open the lid completely to ensure that you will not get burnt by the escaping
steam. Remove it gently from the bowl. You can use the hook fitted to the frying basket to hang it on the
inner rim of the bowl; the excess oil can then drip from the frying basket. Then carefully place the food
on a plate or in a bowl.
10. When you have finished frying switch off the deep fryer by rotating the On/Off -temperature control knob
fully to the left (to the 'Off' position). Disconnect the plug
•
Make sure that the food is thoroughly dry before you fry it. Moist products can cause severe splashing
of the hot oil or fat.
•
Do not fry oven-ready chips.
•
Do not fry potatoes that have been stored for too long, or are beginning to develop shoots.
•
Do not put too much food in the frying basket at one time, keep the edge as maximum.
•
Filter the oil or fat at regular intervals to remove any breadcrumbs and particles of food.
•
Take extreme care when filling and emptying the deep fryer, and when opening and closing the lid.
The inside of the lid and the bowl are both very hot; the hot vapours and splashes of fat or oil can
also cause burns.from the wall socket.
food
Fresh fries
Deep frozen fries
Scampi (coated with breadcrumbs)
Chicken nuggets
Fillet of fish (coated with breadcrumbs, or with batter)
Onion rings
oPerAtion -
replacing the oil or fat
The quality of the oil or fat deteriorates every time you use the deep fryer. For this reason you will need to
replace the oil or fat at regular intervals. Topping up the oil or fat will not improve the quality.Use good quality
oil or (liquid) fat. When heating solid fat set the deep fryer to the lowest temperature until all the fat has
melted. Since margarine and butter are not suitable for deep frying you are strongly advised not to use them.
Replace the oil or fat when;
•
it becomes darker in colour,
•
it becomes thicker in consistency,
•
small air bubbles are seen that take a long time to disappear; in new, fresh fat the air bubbles are large
and they also disappear rapidly,
•
the fried food has an unpleasant or strange taste or smel,
•
the appliance emits more smoke than usual.
temperature
190°C
Manufacturer's
directions
170°C
190°C
170°C
150°C
28
user's instructions
recommended time
8 - 10 minutes
Manufacturer's
directions
3 - 5 minutes
6 - 8 minutes
10 - 15 minutes
3 - 5 minutes
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