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nourishing.
When the food is put into the hot oil, it is
immediately sealed as a result of the high
temperature, preventing fat from entering
the food or juice from escaping.
That way, essential proteins, vitamins and
minerals etc. are preserved.
Please observe the following:
1.
Do not overfill the frying basket:
otherwise the temperature of the oil/fat
will drop and subsequently cause the
food to absorb an excessive amount of
fat/oil.
2.
The quality of often-used oil/fat cannot
be improved by mixing with fresh oil.
The fresh oil/fat would be spoiled after
a short while as well.
3.
To prevent the oil/fat from frothing
over, make sure that the food is
thoroughly dried. Take special care to
defrost deep-frozen food thoroughly
before frying. Moisture reduces the life-
span of frying oil/fat.
4.
For good results, the right temperature
setting is a decisive factor when deep-
frying. If the oil/fat is not sufficiently
hot, the food may take in too much
oil/fat. It is therefore best to insert the
food basket only once the heating up
period is complete and the pre-set
temperature level has been reached.
However, if the oil/fat is too hot, a crust
will be built up too fast while the inner
part of the food remains uncooked.
5.
Deep-frozen or chilled food should be
briefly inserted into the hot oil/fat once
or twice before the actual process.
6.
To prevent the oil/fat from frothing
over, the frying basket should be
lowered slowly and cautiously into the
hot oil/fat.
7.
Do not fry too much food at once. The
food should be allowed to float freely
without the pieces touching each other.
8.
When using battered food, make sure
that the batter is firmly attached to the
food and all excess flour is removed.
9.
Often-used
recognisable as it is viscous and darker
in colour, and gives off an unpleasant
smell or tends to foam.
10. Old oil/fat (or oil containing a residue
of particles from earlier use) is
inflammable and tends to ignite easily.
It is therefore best to change the oil/fat
after it has been used three or four
times, bearing in mind that its life-span
depends mainly on the kind and
quantity of food fried.
11. The life span can be extended by
filtering the frying oil/fat after each
cycle of use.
12. The frying oil/fat may be stored inside
the deep fryer if the unit is kept closed
and stored in a cool place.
Nutrition-conscious deep-frying
For nutritious, healthy deep-frying we
recommend to use a temperature setting of
no higher than 175°C when deep-frying
amylaceous food, i.e. food with a higher-
than-average starch content. With the
reduced frying temperature, and with an
equally reduced amount of food in the frying
basket, the build-up of substances
detrimental to health is limited to a
minimum.
General care and cleaning
●
Before cleaning the appliance, ensure it is
disconnected from the power supply and
has cooled down completely.
●
To avoid the risk of electric shock, do not
clean the appliance with water and do
not immerse it in water.
●
Do not use abrasives or harsh cleaning
solutions.
●
Before the appliance is used for the first
time, the frying container and the basket
should be thoroughly cleaned. The inside
of the lid may be cleaned with a slightly
damp, lint-free cloth. To prevent any
remaining water from mixing with the
oil/fat, ensure that all parts are
thoroughly dried.
12
oil/fat
is
readily
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