Items Supplied; The Basics Of Frying - Silvercrest SHF 1500 A1 Operating Instructions Manual

WARNING! Risk of material
damage
Use the original accessories only.
The frying basket should always be
used when frying.
Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
Make sure that the surface under the de-
vice is dry.
Do not use any sharp or abrasive clean-
ing aids.
Do not expose the device to tempera-
tures below -10 °C or above +40 °C.
The device is fitted with non-slip plastic
feet. As furniture is coated with a varie-
ty 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.

4. Items supplied

1 hot air fryer 12
1 pan 10
1 frying basket 6
1 copy of the user instructions

5. The basics of frying

Preparation of the food
• All food must be as dry as possible
when used for frying. Dry the food to be
fried and remove any ice from frozen
food.
• When using deep-frozen food, remove
as much water and ice as possible be-
fore you put the food into the hot air fry-
er.
• In case of breaded food, please make
sure that the breading sticks as tightly as
possible to the food to be fried.
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 6 must not be filled
more than up to the MAX marking.
• Acrylamide may be carcinogenic. In or-
der to reduce the formation of acryla-
mide as much as possible, browning the
food too much should be avoided.
• The temperatures indicated in the frying
table are approximate values. The tem-
perature may vary depending on the
texture, size, and quantity of the food,
as well as your taste. Without preheat-
ing the indicated times will be 3 to
4 minutes longer.
That's how raw potatoes should
be
- The potatoes should have a firm skin
and not yet have sprouted.
- Floury or mainly waxy potatoes should
be used.
- The potatoes should not be too small
and be of approximately the same size.
This facilitates the processing.
25
GB