Before First Use; Low-Acrylamide Cooking; Deep Frying - Silvercrest SFM 850 A1 Operating Instructions Manual

Before first use
■ Before you use the deep fat fryer for the first time, please clean all individual
components thoroughly and carefully dry them (see chapter "Cleaning").

Low-acrylamide cooking

Acrylamide is a possibly carcinogenic substance formed from a reaction with
amino acids when frying foodstuffs with a high starch content. The formation
of acrylamide increases dramatically at temperatures of more than 175°C.
You should therefore avoid frying foodstuffs with a high starch content, for
example chips, at temperatures above 170°C. The foodstuffs should only be
fried to golden-yellow, instead of dark or brown. This is the only way to achieve
low-acrylamide cooking.

Deep frying

We recommend cooking oil or liquid cooking fat for use in this deep fat fryer.
You can also use solid cooking fats. Read the chapter "Solid cooking fats" for
more information.
│ GB │ MT
■ 74 SFM 850 A1