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of the pan so excess oil can drip from the frying basket. Then carefully place the food on a plate or in a
bowl.
12. When finished switch off the appliance by turning the On/Off - temperature control dial fully to the left (to
the 'Off' position). Disconnect the plug from the wall socket.
ATTENTION:
•
Large amounts of frozen food must be thawed in advance to prevent that the oil cools down too far.
•
Make sure that the food is thoroughly dried before you fry it. Moist products can cause severe splashing of
the hot oil or liquid fat.
•
Fresh homemade French fries generally contain more moisture than deep frozen fries, so make sure they
are dry.
•
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 liquid fat at regular intervals to remove any crumbs and food particles.
•
Take extreme care when filling and emptying the deep fryer, and when opening and closing the lid. The
inside of the lid and the pan are both very hot. The hot vapors and splashes of liquid fat or oil can also cause
burns.
OPERATION - Baking times for unfrozen foods
Please note that these times are approximations and may vary depending on quantity, quality and
personal preference. If baking instructions are noted on the food's packaging we advise you to follow
these in order to get the best results.
Table 1
Fries *
Calamari
Shrimp
Whiting (fillet)
Meatballs
Chicken drumsticks
*
Fresh fries need to be baked in two phases. Firstly, 6-8 minutes on 160 degrees and then 6-8 minutes
on 190 degrees.
OPERATION - Baking times for frozen foods
Whenever you submerge frozen foods into the fryer the temperature will quickly decrease. Therefore, it's
important to set a higher temperature. The frying time will also decrease because of this.
Please note that these times are approximations and may vary depending on quantity, quality and
personal preference. If baking instructions are noted on the food's packaging we advise you to follow
these in order to get the best results.
TIME
Phase 1
6 – 8 min
Phase 2
6 – 8 min
9 – 11 min
8 – 10 min
6 – 8 min
8 – 10 min
8 – 10 min
25
25
TEMPERATURE
160°
190°
150°
150°
150°
170°
180°
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