Brandani Techno 54664 Manual De Instrucciones página 31

oil/fat must be above 200°C.The smoking point is temperature at which oil/fat stars to
give off smoke.
· Vegetable oils and fats are almost tasteless, so the flavor of the food being fried will be
altered
only slightly .In contrast to this, animal fats(lard) can change the flavour.
· Only use one kind .Do not mix oil/fat, as different oil/fats can have different boiling points.
· Fats should only contain a small amount of water. Water turns to steam when heated and
makes the fat spit.
If you do want to use lard, melt it in a suitable pan beforehand. Then pour the melted lard
carefully into the oil receptacle(E) according to the safety instruction.
How long can you keep the oil/fat?
The length of time you can keep using it depends on various factors:
· Frying temperature.
· How often you use it, and for how long at a time.
· How you store it.
· The quality of the oil/fat. The better it is, the longer you can keep using it.
Never melt lard in the fryer. Melting lard could cause liquid drops of fat to run
down the sides of the appliance. This can result in damage or even cause a fire.
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