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Silvercrest IAN 315048 SFM 850 A4 Manual

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GB│IE │ 43 ■
SFM 850 A4
How to prevent unwanted aftertaste
Some foodstuffs, especially fish, release fluids when being deep-fried. These
fluids collect in the oil or fat and can impair the smell and taste of foods that are
deep-fried in the same oil or fat afterwards.
Proceed as follows to obtain neutral-tasting oil or fat:
■ Heat the fat or oil to 150°C and place two thin slices of bread or a couple
of small sprigs of parsley into the frying basket -.
■ Lower the frying basket - into the fat and close the lid.
■ Wait until the oil or fat is no longer bubbling and remove the bread or parsley
with a skimmer. The oil or fat now has a neutral taste once again.
Healthy nutrition
Nutrition experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e.g. linoleic acid). However, these oils and fats lose their
beneficial properties faster than other oils and must therefore be replaced more
frequently. Orient yourself on the following guidelines:
■ Replace the oil or fat regularly. If you use the deep fat fryer mainly to
prepare chips and strain the oil or fat after every use, it can be used
10 to 12 times.
■ However, do not use the oil or fat for longer than six months. Always follow
the instructions provided on the packaging.
■ As a general rule, oils and fats cannot be used so often if you mainly
deep-fry protein-rich foods such as meat or fish.
■ Do not mix fresh oil with used oil.
■ Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency.
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