Low-Acrylamide Cooking; Deep Frying; Preparation - Silvercrest 390712 2201 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 │ NI │ CY │ 7 ■