Table of Contents
Advertisement
45362 rev1
24/4/08
H
I
J
6 6
U U K K H H e e l l p p l l i i n n e e 0 0 8 8 4 4 4 4 8 8 7 7 1 1 0 0 9 9 5 5 2 2
12:10
Page 6
WARNING: Take care as the
oil may spit as the food is
added.
GETTING THE BEST
FROM YOUR FRYER
Oil
•
Always ensure that you use
good quality oil for deep frying.
We recommend liquid vegetable
oils, alternatively use corn,
groundnut or rapeseed oil. Avoid
mixing oils of different types and
quality.
•
Solid fat (lard) and solid oil can
be used, this should be first
melted in a pan until softened,
then carefully transferred into
the fryer bowl.
•
Change the oil when it becomes
brown or cloudy in colour,
usually after frying 15 times. This
will be the appropriate time to
change the filter.
•
IMPORTANT: Do not switch the
fryer on until the fryer bowl is
filled with oil or solid oil or lard.
Cooking
•
Your food must always be
completely dry in order to avoid
overflowing, to prolong the use
of the oil and to give a crisper
finish to the food.
•
Pieces of food should be of the
same size and thickness.
•
As a general guide, pre-cooked
foods need a higher cooking
temperature than raw foods.
•
Do not overload the basket as it
may cause a drop of
temperature that may leave the
food greasy.
•
Cook your food thoroughly.
Remember that your food may
begin to turn golden brown
before it is cooked through.
•
Avoid leaving food to drain for
too long in the basket as the
food may become soft and lose
it's crunchiness.
R R e e p p l l a a c c e e m m e e n n t t P P a a r r t t s s 0 0 8 8 4 4 4 4 8 8 7 7 3 3 0 0 7 7 1 1 8 8
•
Select your cooking utensils
with care. Do not use utensils
that may melt. Metal utensils
become hot and therefore
should have insulated handles.
When using metal utensils, take
care not to damage the non-
stick coating of the bowl.
•
All foodstuffs contain moisture.
When lowered into the hot oil,
the water turns to steam. Most
of the steam escapes
harmlessly through the lid vent,
but trapped steam may escape
when opening the lid - so care is
needed.
Chips
•
Old potatoes are ideal for
making chips. Your chips should
be evenly sized so that they
cook evenly. They should be
rinsed in a colander under a
cold tap and dried using a
kitchen towel or absorbent
paper. For best results, fry your
chips for 10-12 minutes, shaking
the basket at intervals to ensure
chips get an overall browning.
•
For best results, we recommend
no more than 800g of frozen
chips or 1000g of fresh chips
are fried.
Emptying and
cleaning
WARNING: Cleaning should
only be carried out with the
plug removed from the
socket. The fryer should
have completely cooled.
Allow 3 hours for cooling.
Remove the lid.
1
2
Remove the basket.
3
Take the oil storage container
and unscrew the cap, ensuring
the filter is in place H.
4
Lift out the bowl I and carefully
pour the oil from the corner of
the tank J, into the oil storage
container.
5
Wash the lid, basket, handle and
the inside of the tank by hand
with hot soapy water.
I I r r e e l l a a n n d d H H e e l l p p l l i i n n e e 1 1 8 8 0 0 0 0 4 4 0 0 9 9 1 1 1 1 9 9
6 6
Advertisement
Table of Contents
