Manual Silvercrest SEF 2300 B2 - IAN 270289 (page 64 of 74) (English, German, Dutch, French)

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WARNING! Risk of material

damage

~ Use the original accessories only.

~ The frying basket should always be

used when frying.

~ The device is fitted with non-slip plastic

feet. As furniture is coated with a variety

of different varnishes and acrylics, and

treated with different cleaning agents, it

cannot be completely ruled out that

components are contained in some of

these substances that could damage

and soften the plastic feet. If necessary,

place a non-slip mat under the device.

~ Splashes of fat may occur during opera-

tion. You should therefore place the de-

vice on a surface that is resistant to both

heat and grease.

~ Frying oil and fat should not be dis-

charged into drains or the toilet! The oil

or fat solidifies so that the drains may

be clogged.

~ Make sure that the surface under the de-

vice is dry.

~ Be careful when handling the grease fil-

ter. It can easily be damaged by

squeezing or cracking.

~ Never place the device on hot surfaces

(e.g. hot plates) or near to heat sources

or open fire.

~ Do not use any astringent or abrasive

cleaning agents.

4. Items supplied

1 Base unit11 (control element9 and heat-

ing elements12)

1 Housing15

1 Lid of the oil container1 with a grease fil-

ter

1 Oil container14

1 Frying basket18

1 Handle of the frying basket17

1 Operating instructions

5. The basics of frying

Preparation of the food

• All food must be as dry as possible

when used for frying, because water

will deflagrate explosively if it comes

into contact with hot fat. Dry the food to

be fried and remove any ice from fro-

zen food.

• Deep-frozen food should be partially

thawed before frying so that the food

absorbs less fat. Remove as much water

and ice as possible before you put the

food into the fryer.

• Meat, fish, and vegetables should be

cut into small pieces.

• In case of breaded food, please make

sure that the breading sticks as tightly as

possible to the food to be fried. Any

breading falling off the food during fry-

ing contaminates the fat.

Frying time and frying

temperature

• For a tasty and healthy result, the infor-

mation on the packaging should be ob-

served very carefully when selecting the

temperature and the frying time.

• Only small quantities should be fried at

a time.

• The frying basket should not be filled

more than up to the MAX marking. If

more food to be fried is put into the bas-

ket, the temperature of the fat will drop

too much, the frying process will take

longer, and more fat will be absorbed

by the food to be fried.

• Acrylamide may be carcinogenic. In or-

der to reduce the formation of acryla-

mide as much as possible, both high

temperatures (of more than 170 °C) and

browning the food too much should be

avoided. With temperatures of more

than 175 °C significantly more acryla-

mide will be formed.

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I do have a Monsieur cuisine, cannot remove the mixing bowl, it’s lock and does not show on your guidance book how to do it.
Please could you let me know
Thanking you
Mrs Allison Submitted on 7-9-2020 at 17:51
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Silvercrest SEF 2300 B2 - IAN 270289 Manual

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