Manual Steba FGN 2.0 XXL (page 19 of 42) (English, German, Danish, French)

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Storing oil or fat

If the fryer is used at regular intervals, the fat can be kept in the fryer with the lid

closed. If the fryer is stored in a cool, dry location, the fat can be kept in the fryer for

for some weeks.

If you do not fry frequently, the filtered fat can be kept in a sealed container that is

protected from the light.

The frying fat can be used for food such as fish or meat 5-10 times without problems.

The fat is not as contaminated by potato dishes such as French fries or pastries, and

can be therefore used more frequently.

Caution! Used or contaminated fat or oil can self-ignite if

overheated, which is why the oil should be replaced in good

time. In the event of a fire, disconnect the plug form the power

supply and extinguish burning fat by covering with the lid. Never

extinguish using water!

Replace the frying fat if:

∙ It has turned brown

∙ It has an unpleasant smell

∙ Starts to smoke sooner than expected

Remove control panel with heater, remove container and pour the liquid oil that has

not yet fully cooled down into a container with a closure. Used fat and oil should not

be poured onto compost or down the drain. If large quantities are being produced,

ask your local authority for the location of a collection point.

Practical tips for frying

Dry the food carefully before putting it into the fat, tap superfluous flour, press

the breading firmly. Food containing much protein such as fish, poultry, meat and

seafood can be fried in the raw if they are well dried. Food containing little protein

such as vegetables and fruit should be coated with breadcrumbs or with batter,

hereby the pores close quickly. The crust is also ideal for frying meat, poultry, fish and

seafood.

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Steba FGN 2.0 XXL Manual

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