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•
Roll up the power cable and
insert it into the cable storage
compartment next to the plug.
•
Lift the fryer using the side
carry handles.
•
Store the fryer with the cover
closed. This will keep the fryer
clean and free of dust.
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TIPS
Homemade Chips
How To Make Delicious Chips:
•
The potatoes used in the fryer
should not show signs of
shoots.
•
Cut the potatoes as desired
(strips, diced or slices).
•
Put the potatoes into water
approximately one hour before
frying them. This removes
the sugars, one of the main
substances responsible for the
formation of acrylamide.
•
Leave the potatoes to dry
completely.
•
Always fry home-made chips
twice. The first time for 4 - 6
minutes at 160°C and then for
2 - 4 minutes at a maximum
of 175°C.
•
When frying for the second
time, lift the basket out of the
fryer and shake it to loosen the
chips. This way, they will all
take on a nice, golden colour.
•
Frozen chips are pre-
cooked and so only need
to be fried once. Follow the
manufacturer's instructions.
•
Frozen products (-16 to -18°C)
will cool the oil considerably
and so will not fry just as
quickly and can absorb an
excess of oil or fat.
This can be prevented by
proceeding as follows:
•
Do not fry large quantities at
the same time (refer to the
table).
•
Heat the oil for at least 15
minutes before adding the
product.
•
Adjust the thermostat to the
temperature specified in the
instructions or on the product
packaging.
•
Allow the frozen product
to thaw to an ambient
temperature. Remove as much
ice and water as possible
before setting the product
gently and carefully in the
fryer. Frozen products have a
tendency to cause hot oil or fat
to spatter violently.
How To Remove Undesirable Tastes
Some foods, particularly fish,
release liquids when they are
frying. These liquids accumulate in
the oil or fat and affect the smell
and taste of other products that are
subsequently fried in the same oil
or fat. The flavour of the oil or fat
can be neutralised as follows:
Heat the oil or fat to 160°C and
add two thin slices of bread or
some parsley to the fryer. Wait
until the oil or fat stops bubbling
and remove the bread or parsley.
The flavour of the fat or oil is now
neutral again.
Nutritionists recommend the
use of vegetable oils and fats
containing unsaturated fatty acids
(e.g. olive oil). These oils and
fats, however, lose their positive
properties faster than other types
and therefore need to be changed
more frequently. The following
information is for guidance only:
•
If the fryer is usually used for
chips or the oil or fat is sieved
after each use, it can be used
10 or 12 times.
•
Do not use the oil for more
EN
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