length of time the oil or fat lasts depends on what is fried.
Breading, for example, dirties the oil more than simple frying.
As for all types of deep fryer, the oil deteriorates if it is reheated
several times! Therefore, even if it is used and filtered correctly, we
recommend replacing it completely fairly often.
We advise that the oil be completely changed after every 5/8 uses
or it should be completely changed in the following circumstances:
• unpleasant odour
• smoke when frying
• oil becomes dark in colour
Since the deep fryer works with little oil, due to its rotating basket,
there is the considerable advantage that you only have to get rid of
about half the amount of oil that you would with the other deep
fryers on the market.
How to fry correctly
• It is important to follow the recommended temperature for
every recipe. If the temperature is too low, the fried food
absorbs oil. If the temperature is too high a crust quickly forms
on the outside while the inside remains uncooked.
• When frying small quantities of food, the temperature of the
oil must be set lower than the temperature indicated to avoid
the oil boiling too violently.
• The food which is to be fried must only be immersed
when the oil has reached the right temperature, i.e.
when the signal lamp goes off.
• Do not overfill the basket.This would cause the temperature
of the oil to drop suddenly, resulting in fried food which is too
greasy and not uniformly fried.
• Check that the food is thinly sliced and of even thickness, as
food which is too thick cooks badly on the inside, despite loo-
king nice, while food of an even thickness reaches the ideal
cooking point all at the same time.
• Dry the food completely before immersing it in the oil
or fat, as wet food becomes soggy after cooking (especially
potatoes). It is advisable to bread or flour food which has a
high water content (fish, meat, vegetables), being careful to
remove the excess bread or flour before immersing it in the
oil.
Electric deep fryer F18
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