8
Set the temperature knob to the frying
temperature indications on the packaging of
the deep frozen food. If these indications are
not given, set the knob to the highest
temperature (190 °C or 374 °F).
These instructions are also valid for certain
types of food which require careful preparation,
such as meat croquettes.
• Deep frozen French fries are pre-fried and can
be fried in one step at 190 °C / 374 °F for about
5 minutes.
• Deep frozen food often contains too much ice.
Shake off as much of the ice as possible in the
sink. Then lower the food into the oil/fat
carefully, as deep frozen articles can make the
hot fat/oil bubble and splash excessively.
Tips
• Pure vegetable fat or oil containing
polyunsaturated acids are often recommended
by health specialists.
Please note that these types of fat and oil must
be refreshed sooner than other types to
maintain their good qualities.
Also, a sticky and tenacious film of fat deposits
may set in the frying pan above the fat/oil level.
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general, the fat/oil will be tainted rather
quickly when frying food containing a lot of
protein (such as meat and fish).
When the oil/fat is mainly used to deep fat fry
potatoes and is filtered after each use, the
oil/fat can be used ten to twelve times.
However, do not use it for more than six
months.
Oil (after cooling down) can be poured into a
bottle and solid fat can be wrapped in an old
paper.
Solid fat inside the pan can be easily removed
by heating it (at 160 °C/320 °F) until just melted.
(See the instructions in section "Deep fat frying"
on melting solid fat in the fryer.)
• Always replace all fat/oil as soon as it starts
foaming when heated; when it has got a rancid
smell or taste; when its colour has become dark
and/or when it has turned syrupy.
• Make sure that the food to be fried is dry,
before lowering it into the hot fat/oil.
• Clean the fryer with paper tissue.
Do not forget the inside walls.
• If you do no not use the deep fat fryer
frequently, you can best keep the oil in well-
closed (glass) bottles; preferably in the fridge.
Store fat in a well-closed (glass or stone) pot or
bowl.
It is not advised to keep the fat/oil in the fryer
for a long time.
If the oil/fat has a taste...
Certain types of food (esp. fish) may lose some
fluid while being deep fat fried. This juice might
adversely affect the taste of food to be fried
later in the same oil/fat. To remove (or rather to
prevent) this taste heat the oil/fat to 160 °C /
320 °F. Then fry two thin slices of bread (5-6 mm,
or 0.25 "). Wait until all the air bubbles have
disappeared and the bread is brown all over.
Then take the bread out of the fryer and discard it.
Now the oil/fat has a neutral taste again.
Cleaning
• Always remove the mains plug from the wall
socket before cleaning.
• Always dry the inside and the outside of the
fryer thoroughly after cleaning.
• Outside and control
unit:
- Remove the control
unit with the heating
element for easy
cleaning (fig. 32).
- Wipe the housing and
the control unit clean
with a damp cloth (if
so required add some
detergent) and/or
paper tissue.
• Frying pan, frying
basket, hand grip:
- Pour the oil or liquid
fat out of the frying
pan (fig. 33).
- Remove fat / oil
residue from the inside
of the frying pan with a
spatula and kitchen
paper.
- Pour hot water with a
washing-up agent into the fryer. Ensure that the
level of this soapy water is a little higher than
that of the oil / fat you have used.
- Allow the soapy water to act for 30 minutes.
- Wash the frying pan with a brush and/or a
plastic (nylon) scouring pad.
- Empty the frying pan and rinse it with hot water.
- Wash the frying basket in hot water with a
washing-up agent and rinse it well. Do not clean
the basket in a dishwasher.
