PARRY GDF Instruction Manual page 10

Operation Instructions
2) Already solidified in the pan
Light the appliance and turn the thermostat ON for approximately 5-10 seconds, and
then turn OFF again. Leave it for 30 seconds before repeating the 5-10 seconds cycle.
Continue to repeat until the fat has melted so that any remaining unmelted pieces are
free floating, then turn the thermostat to the required temperature.
COOKING INSTRUCTIONS
With the thermostat knob turned to the required cooking temperature, allow the oil or fat
to heat up for about 20 minutes before starting to cook. After each load is removed from
the fryer always allow 2½ minutes for the temperature of the oil to recover before the
next load is put into the oil.
THE FRYING MEDIUM
Ensure oil is always maintained at the level indicated. Good quality vegetable oil is
recommended. The life expectancy of oils will be lengthened if they are filtered regularly
– food particles not removed turn rancid and reduce oil quality. The life of the oil will
also be extended if the temperature is turned down when the fryer is not is use.
"Please note also, using old oil will reduce the flash point and therefore present a
greater fire hazard and be more prone to surge boiling. Attention should also be drawn
to the effect of over-wet food and too large a charge on surge boiling".
Chip Frying
The recommended load for each batch is 1.4 kg (3 lbs) for each basket. This will fill the
basket about 2/3 rd full and it is important that this load should not be exceeded.
Fish Frying
Cook fish by free floating them. Four or five 100g pieces may be cooked at one time.
Slide the fish into the pan slowly to avoid splashing of the oil or fat and prevent the fish
sinking and sticking to the base of the pan.
INST REF:IN274-3
DATE: 09/07/19
10