Stanley Supreme DF User Manual page 6

Deep Fat Frying
Use a deep pan large enough to completely cover the
appropriate heating area.
Never fill the pan more than one-third full of fat or oil.
Never leave fat or oil unattended during the heating or
cooking period.
Never use a lid on the pan.
IMPORTANT: Oil is a fire risk; do not leave pans
containing oil unattended.
In the event of fire cover with a lid and turn OFF the
appliance.
Do not attempt to extinguish the fire using water.
Smother the flames on the hob rather than attempting to
remove the pan to the outside.
Burns and injuries are caused almost invariably by picking
up the burning pan to carry outside.
Do not try to fry too much food at a time, especially
frozen food. This only lowers the temperature of the oil
or fat too much, resulting in greasy food.
Always dry food thoroughly before frying and lower it
slowly into the hot oil or fat. Frozen foods in particular,
will cause frothing or spitting, if added to quickly.
Keep the outside of the pan, clean and free from
streaks of oil or fat.
NOTE: Use of aluminium pans may cause metallic
marking of the pan supports. This does not affect the
durability of the enamel and may be cleaned off with a
metal cleaner such as 'Brasso' or an enamel rubber.
Fish Kettle Burner
The central hotplate burner can be used to cook whole
salmon, trout, etc. in a fish kettle.
Suggested Method for cooking whole Salmon
Place the gutted and cleaned fish, with or without head
and tail in to the kettle with sufficient water to almost cover
the fish. Season with salt and pepper and add a few
pieces of carrot, onion and parsley to give flavour. Bring to
the boil, covered and simmer for 8 - 10 mins per 450g (1
lb).
When cooked, leave to cool in the liquid before draining,
and removing the skin. Decorate as desired.
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