Deep-Frozen Foods; How To Prevent Unwanted After-Taste; Healthy Nutrition - Silvercrest 427247 2301 Operating Instructions Manual

Deep-frozen foods

Deep-frozen foodstuffs (-16 °C to -18 °C) cool the oil or fat to a considerable
extent, because of this they do not cook fast enough and may also soak up too
much oil or fat. To avoid this, proceed as follows:
■ Do not attempt to deep-fry large amounts all at once. Do not fill the frying
basket 3 (or the small frying baskets w) to more than the Max. fill level
marked on the inside of the frying basket.
■ Heat the oil for at least 15 minutes before adding the frozen foods.
Adjust the temperature control 7 to the temperature specified in these
■
operating instructions or on the packaging of the food to be deep-fried.
■ Preferably, allow the deep-frozen food to thaw at room temperature prior to
deep-frying. Remove as much ice and water as possible before adding the
food into the deep fat fryer.
■ Always add foods as slowly and carefully as possible into the deep fat
fryer, as deep-frozen foods can cause the oil or fat to bubble violently and
abruptly.

How to prevent unwanted after-taste

Some foodstuffs, especially fish, release fluids when being deep-fried. These
fluids collect in the oil or fat and can impair the smell and taste of foods that are
later deep-fried in the same oil or fat.
Proceed as follows to obtain neutral-tasting oil or fat:
■ Heat the fat or oil to 150 °C and place two thin slices of bread or a couple
of small sprigs of parsley in the frying basket 3 (or the small frying baskets
w).
Lower the frying basket 3 (or the small frying baskets w) into the fat and
■
close the lid.
■ Wait until the oil or fat is no longer bubbling and remove the bread or pars-
ley with a skimmer. The oil or fat now has a neutral taste once again.

Healthy nutrition

Nutrition experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e.g. linoleic acid). However, these oils and fats lose
their beneficial properties faster than other oils and must therefore be
exchanged more frequently.
Orient yourself on the following guidelines:
■ Exchange the oil or fat regularly. If you use the deep fat fryer mainly to
prepare chips, and strain the oil or fat after every use, it can be used 10
to 12 times.
■ However, do not use the oil or fat for longer than six months. Always follow
the instructions provided on the packaging.
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SEF3 2000 C4