Low-Acrylamide Cooking; Deep Frying; Preparation - Silvercrest 367883 2101 Operating Instructions Manual

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.

Preparation

1) Place the appliance on a horizontal, level, stable and heat-resistant surface.
NOTE
► If you wish to place the deep fat fryer below the cooker extraction hood,
ensure that the cooker is switched off.
2) Unwind the entire length of the power cable from the cable spool 6.
3) Press the lid release button 5. The appliance lid flips open.
4) Remove the frying baskets 3/w and attach the handles q to the two small
frying baskets w and the large frying basket 3:
–
Press the rods of the handle q together so that the holding pins can be
inserted into the eyelets on the frying basket 3/w:
–
Loosen your grip on the compressed rods on the handle q so that the
holding pins project into the holes:
SEF3 2000 C4
GB │ IE │
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