After Frying - Miele ProLine CS 1411 Operating And Installation Instructions

After frying


Hot fat/oil.
You could burn yourself on the hot
fat/oil.
Always wait until the fat/oil has
cooled down before draining. Make
sure that the container you use for
draining the fat/oil into is heat-resis-
tant.
Switch the fryer off and filter the fat/oil.
This not only removes impurities, which
can affect the taste of the food, but will
help the fat/oil last longer.
 Allow the fat/oil to cool down, but not
solidify. If it has solidified, it can be
melted by heating the fryer up to
212°F (100°C).
 Place a heat-resistant container of a
suitable size, e.g., a metal pan, be-
neath the drain tap under the appli-
ance.
 Open the drain tap under the fryer by
turning it counterclockwise  as far
as it will go.
 After the fat/oil has drained, close the
tap by turning it clockwise  as far
as it will go.
 Filter the fat/oil by pouring it through
kitchen paper or a metal sieve lined
with kitchen paper or filter paper and
store it in a closed, heat-resistant
container until it is needed again.
 The fat/oil must be replaced if it:
- is very dark and thick
- smells unpleasant and froths
- begins to smoke at a temperature of
340°F (170°C) or less
Do not replace the cover until the fryer
is cold.
Operation
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