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Tristar FR 6927 Manual

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• Change the oil or fat when it is brown, dirty smell or smoke in
the beginning.
• Change the oil or fat when too much water is in it. You can recognize
the high concentration of water in the oil or fat by large bubbles
and water droplets, water vapor or rapid rise in oil or fat. If the oil
concentration in the fryer is too high, there is a chance, that the fat or oil
will come out with an explosion, which can be very dangerous for those
who use the fryer and those which are near the fryer.
• Change the oil or fat after 8 to maximum 10 times use.
• Remove all ice (molecules) on frozen foods. Make sure that fried foods
will be thawed rst, by laying the food in a dry clean towel.
Dab the food with the towel when the majority of ice is melted.
• Make sure there is enough space around the fryer when you use it.
• Let the fryer cool down uncovered in order to prevent condensation.
Keep the fryer in a dry, safe place.
• Keep your fryer away from rain or moisture.
Don’t:
• Never store or place the bowl outside or in a damp place.
• Do not place food in the fryer when it is warming.
• Do not fry too much food at once.
• Never cover the bowl and the lter.
• Do not add water to the fat or oil
FRYING TIPS
• Use a maximum of 200 grams of chips per litre of oil.
• When using frozen products, use a maximum of 100 grams because
the oil cools o rapidly. Shake frozen products above the sink to remove
excess ice.
• When fresh chips are used, dry the chips after washing them to ensure
no water gets into the oil. Fry the chips in two turns. First time (blanch)
5 to 10 minutes at 170 degrees. Second time (nishing) 2 to 4 minutes
at 175 degrees. Allow the oil to drip o.
Frying table
Dish Frying: Temperature:
Pre-fry chips 170 °C
Final fry chips 175 °C
Parmesan fondue 170 °C
Cheese croquettes 170 °C
Meat/sh/potato croquettes 190 °C
Fish 170 °C
Fish ngers 180 °C
Cheese fritter 180 °C
Doughnut balls 190 °C
Frozen sausage 190 °C
Chicken 160 °C
Prawn fritter 180 °C
Instruction manual
… 12 …


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