Manual Silvercrest SEF 2300 B2 - IAN 270289 (page 65 of 74) (English, German, Dutch, French)

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Which types of oil and fat are

suitable?

There is a wide range of different types of

fat. But not all types of fat and oil are suita-

ble for frying.

• For this fryer, we recommend to use liq-

uid frying oil. If you would like to use

solid frying fat, you should first melt it

slowly in a pan at a low temperature

and then pour it into the fryer. By doing

so, you prevent the device from over-

heating and the fat from splashing.

• The fat or oil must tolerate high tempera-

tures during frying. Be careful that the

fat/oil may be heated at least up to

200 °C.

• The fats should have only a very low

water content. The water evaporates

when heated, and the fat starts spatter-

ing.

• Oils, which are rich in polyunsaturated

fatty acids, are very healthy when used

in salads, but they are not suitable for

frying, because they do not have the

thermal stability required.

• Butter, margarine, and olive oil are not

suitable.

• Coconut oil or palm oil, for example,

are very suitable.

• Different types of fat or oil should never

be mixed!

Storage of used oil

• Any contamination of the fat caused by

frying reduces its shelf life. In order to

remove any coarse dirt, pour the melted

fat through a sieve covered with a pa-

per towel after each frying process be-

fore storing the fat.

• Light and oxygen are harmful to the fat.

Therefore it should be stored in a tightly

closed container in a dark, cool, and

dry place.

• Under proper conditions, the fat can be

stored for a few weeks.

Frying table

Getting rid of unwanted flavours

from the oil/fat

Some food, e.g. fish, loses liquid during fry-

ing. The liquid gets into the oil/fat and alters

its smell and flavour. This flavour will then be

passed on to the next food which is going to

be fried in this oil/fat.

With a simple trick, you can reduce or even

completely remove such unwanted flavours.

1. Heat the oil/fat up to a temperature of

approx. 150 °C.

2. Put 2 thin slices of bread or a bit of

parsley into the frying basket.

3. Put the frying basket into the fryer and

close the lid.

4. Wait until the oil/fat no longer forms

bubbles and then take the frying basket

out of the fryer. The oil/fat should now

have its own flavour again.

Food

Tempera-

ture

(approx.)

Time

(minutes)

Vegetables 130 °C 5-8

Chicken legs 170 °C 15-25

Chicken wings 170 °C 7-15

Chicken breast

fillet

170 °C 8-18

French-fried pota-

toes (fresh)

170 °C 10-15

French-fried pota-

toes (deep-frozen)

according to the manu-

facturer's specifications

Pork cutlet,

breaded

170 °C 15-25

Fish fillet (deep-

frozen)

190 °C 7-15

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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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