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GENERAL INFORMATION ABOUT DEEP FRYING
Oils and fats for the deep fat fryer
Only use “non-foaming” oils or fats, which are suitable for
deep frying. Never mix any oil or fat varieties. Excessive
foaming may occur.
Frying oil or liquid frying fat is recommended for use in this deep
fat fryer.
You may also use solid frying fat, but it must be melted in a
saucepan on the stove before lling it onto the frying tank. After
use, store the deep fat fryer with the re-solidifi ed fat at room
temperature.
If you melt the solidifi ed fat again, this may only take place
at a maximum of 130 °C with the lid closed. After the fat has
become liquid, the temperature can be increased to the cooking
temperature.
If you are mainly preparing chips with the deep fat fryer and the
oil or fat is sieved after each use, you can use it 10 to 12 times, but
not for longer than six months.
Please also always note the instructions on the packaging.
Do not mix fresh and used oil.
Replace the oil or fat, if it foams during heating, develops a strong
taste or odour or if its becomes dark and viscous.
General information about deep frying
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