Publicidad
Idiomas disponibles
Idiomas disponibles
It is not intended for use
- by guests in hotels, motels, and other living arrangements;
- in agricultural estates;
- in bed and breakfasts.
Unpack Device
1. Take the device out of its packaging.
2. Remove all packaging materials, such as foils, filling mate-
rials, cable ties and cartons.
3. Check that all accessories are included in the box.
4. If the contents of the box are incomplete or if damage is
found, do not operate the appliance. Return it to the dealer
immediately.
NOTE:
Clean manufacturing residues and dust from the device as
described under "Cleaning".
Overview of the Components
1 Viewing window
2 Filter cover
3 Automatic cable rewind
4 Lid
5 Frying fat container
6 Housing
7 On/off switch and timer switch
8 POWER - Power on lamp
9 HEATING - temperature control lamp
10 Temperature regulator
11 Button to open the lid
12 Deep frying basket
13 Handle
14 Knob for lowering the deep frying basket
Operating instructions
Useful hints for use
•
Oil and fat must be heatable to very high temperatures.
Use high quality frying oil or frying grease. Do not use mar-
garine, 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.
CAUTION:
... if you would like to use fat!
•
If you use fat, please divide it up into small pieces. Place
it onto the bottom of the frying oil pot.
Never put the fat into the frying basket!
•
•
Set the temperature regulator to a low temperature and
slowly add the pieces.
•
Once the fat has melted and the required oil level has
been reached, you can set the desired temperature on
the temperature control. Do not exceed the MAX mark!
CAUTION:
Heavy build up of foam!
•
Never mix oils and fats. The liquid may overflow.
•
Rub wet food dry with a cloth. Damp food causes a
heavy build up of foam which is serious cases may cause
the oil/fat to overflow.
WARNING:
Contaminated oil/fat can be highly inflammable!
•
Always remove any food which may remain in the oil/fat.
•
Replace the oil/fat regularly.
•
Avoid splattering. Fill the basket outside the deep fryer.
•
Only fry inside the frying basket.
•
Choose the right frying temperature and check the condi-
tions of the food to be fried. A rule of thumb is that pre-fried
foods require a higher temperature than raw foods.
•
When frying dough-like foods scrape off the excess dough
and put the pieces carefully into the oil.
•
The deep fat frying basket must not be more than 2/3 full.
Do not overfill the frying basket.
•
Keep the lid closed during use.
•
The frying times on the front of the deep fryer are guide-
lines. Use the times on the food packaging or in your
recipe.
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 foodstuffs high in carbohydrates (starch and
sugar) like, for example, potato and cereal products.
•
It is suspected that acrylic amide damages genetic 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 before-
hand. This removes some of the sugars (primary substance
for acrylic amide) from the outer layers.
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