Items Supplied; The Basics Of Frying - Silvercrest SEF 2300 B2 Operating Instructions Manual

B53 B)ULWWHXVHB%ERRN 6HLWH  0LWWZRFK   $XJXVW    
WARNING! Risk of material
damage
~ Use the original accessories only.
~ The frying basket should always be
used when frying.
~ The device is fitted with non-slip plastic
feet. As furniture is coated with a variety
of different varnishes and acrylics, and
treated with different cleaning agents, it
cannot be completely ruled out that
components are contained in some of
these substances that could damage
and soften the plastic feet. If necessary,
place a non-slip mat under the device.
~ Splashes of fat may occur during opera-
tion. You should therefore place the de-
vice on a surface that is resistant to both
heat and grease.
~ Frying oil and fat should not be dis-
charged into drains or the toilet! The oil
or fat solidifies so that the drains may
be clogged.
~ Make sure that the surface under the de-
vice is dry.
~ Be careful when handling the grease fil-
ter. It can easily be damaged by
squeezing or cracking.
~ Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
~ Do not use any astringent or abrasive
cleaning agents.

4. Items supplied

1 Base unit|11 (control element|9 and heat-
ing elements|12)
1 Housing|15
1 Lid of the oil container|1 with a grease fil-
ter
1 Oil container|14
1 Frying basket|18
1 Handle of the frying basket|17
1 Operating instructions
8
GB

5. The basics of frying

Preparation of the food
• All food must be as dry as possible
when used for frying, because water
will deflagrate explosively if it comes
into contact with hot fat. Dry the food to
be fried and remove any ice from fro-
zen food.
• Deep-frozen food should be partially
thawed before frying so that the food
absorbs less fat. Remove as much water
and ice as possible before you put the
food into the fryer.
• Meat, fish, and vegetables should be
cut into small pieces.
• In case of breaded food, please make
sure that the breading sticks as tightly as
possible to the food to be fried. Any
breading falling off the food during fry-
ing contaminates the fat.
Frying time and frying
temperature
• For a tasty and healthy result, the infor-
mation on the packaging should be ob-
served very carefully when selecting the
temperature and the frying time.
• Only small quantities should be fried at
a time.
• The frying basket should not be filled
more than up to the MAX marking. If
more food to be fried is put into the bas-
ket, the temperature of the fat will drop
too much, the frying process will take
longer, and more fat will be absorbed
by the food to be fried.
• Acrylamide may be carcinogenic. In or-
der to reduce the formation of acryla-
mide as much as possible, both high
temperatures (of more than 170 °C) and
browning the food too much should be
avoided. With temperatures of more
than 175 °C significantly more acryla-
mide will be formed.