Manual Steba FGN 2.0 XXL (page 18 of 42) (English, German, Danish, French)

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Important Tips:

According the latest knowledge of researchers, following max. temperatures should

be obeyed and all foods should be fried max to a gold colour:

170°C for all potatoes, breaded food and all other starch containing products

190°C for meat and poultry with no breading

In opposite to the tips on the packaging of frozen food we advise to defrost the food

short before frying to avoid any ice inside the fryer.

After frying:

Remaining of breading or other food should be removed from the oil regularly.

∙ The fat should be cooled down after frying. Them the fat should be poured into

a bowl. After that the fryer and the basket should be cleaned. Put a coffee filter

paper into the basket and put the basket into the fryer and pour the fat slowly into

the filter.

∙ At fish or meat the oil can be used 5-10times. When potatoes are used the fat can

be used longer.

Attention: Old or dirty fat can be inflamed when it is overheated, therefore it must

be exchanged on time. In case of fire, pull the plug out of the socket and extinguish

the fire by closing the lid. Never use water to extinguish the fire!

Always exchange the oil when it smells strange, is dark brown or starts smoking at

low temperatures.

After deep fat frying:

Clean the fat

Residue from the coating or the food should be removed from the frying fat or oil

at regular intervals. Any contamination or water is deposited in the "Cool Zone"

beneath the heating elements and will not combust.

∙ First allow the fat to cool after frying, then carefully pour the fat into a metal pan

with handles.

∙ Coating residue and water in the oil must be removed.

∙ Clean the frying basket and the pan (see paragraph "Cleaning and care").

∙ Hook frying basket onto fryer (draining position, place kitchen paper in basket as a

filter).

∙ Slowly pour the fat back into the fryer through the filter paper.

∙ Only use the paper fat filter once.

If the fat has taken on a little taste, this can be improved by setting the temperature

to just below 150°C and putting a handful of spinach leaves, parsley, lettuce leaves or

2 potatoes that have been peeled, sliced and well dried into the hot fat and leaving

them to brown. Remove and throw away the vegetables.

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Steba FGN 2.0 XXL Manual

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