Before Frying; Frying - Miele ProLine CS 1411 Operating And Installation Instructions

Before frying

Do not use the fryer lid when frying.
Only use oil and fat that has a high
flash point. Liquid or solid fat can be
used.
Never mix different types of oil or fat
together.
The oil reservoir must be filled with suf-
ficient oil or fat for frying at least 100 oz
(3 liters) or 6.5 lb (3 kg), maximum 1 gal
(4 liters) or 8.8 lb (4 kg).
 Check that the drain tap is closed.
 Fill the oil reservoir with oil or fat.
Solid fat should be cut up into small
pieces first.
When reusing fat that has solidified in
the reservoir, make a hole in the fat
as far as the heater element. This al-
lows any water which has collected
under the fat to evaporate.
 Turn the knob to 210°F (100°C) and
wait until the fat has melted.
 Check the level in the reservoir. This
needs to be between the minimum
and maximum level markers at the
back of the reservoir.

Frying

 Set the temperature required (see
chart) and wait until the temperature
indicator light goes out for the first
time. The oil has now reached the set
temperature.
 Carefully lower the frying basket con-
taining the food to be fried into the
hot oil. If the oil froths a lot, lift the
basket out of the oil briefly and then
slowly lower it into the hot oil again.
 When the food has cooked, lift the
basket out of the hot oil. Shake the
basket a little to remove any excess
oil, and then hang it on its bracket.
 Do not leave food suspended over
the reservoir for too long as steam
from the oil can cause the food to
lose it crispness. Finally, place the
food onto kitchen paper to soak up
any excess oil.

Hot fat or oil.
You could burn yourself on the hot
fat or oil.
While frying food make sure you do
not touch the hot oil. Protect your
hands in particular, e.g., by wearing
heat-resistant pot holders.
Operation
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