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Tables
In the tables is indicated what types of food can
be prepared in one turn with the fryer and what
temperature and preparation times should be
chosen.
The table also indicates the maximum quantity per
preparation. You may deviate a little from these
instructions, depending on the quantities to be
prepared and on your personal taste.
If you find different instructions (for the same
quantities!) on the packaging of the food, follow
these.
Please note which of the two tables applies to
your appliance.
French fries
To obtain the nicest and most crispy French fries:
• Use not too new potatoes.
• Cut the potatoes first to thick slices and then to
sticks. Rinse the sticks in a colander under the
cold water tap: this will prevent the sticks from
adhering to one another while frying. Dry the
sticks using e.g. kitchen paper.
• French fries should be prepared in two steps:
- firstly at 160 °C (320 °F), for 8-10 minutes.
- secondly at 190 °C (374 °F), for 2-4 minutes.
During the second step shake the frying basket
at small intervals; then the French fries will get
a fine overall browning.
Deep frozen food
Food from your deep freezer or from the freezer
compartment of your fridge (-16 to -18 °C or -1 to
3 °F) will cool down the oil/fat vastly when lowered
into it, so that too much oil/fat may be absorbed.
• For that reason, do not put too big portions into
the fryer.
• Let the fryer regain optimum frying temperature
before you prepare a portion of deep frozen
food (approx. 15 minutes).
Set the temperature knob to the frying
temperature indications on the packaging of
the deep frozen food. If these indications are
not given, set the knob to the highest
temperature (190 °C or 374 °F).
These instructions are also valid for certain
types of food which require careful preparation,
such as meat croquettes.
• Deep frozen French fries are pre-fried and can
be fried in one step at 190 °C / 374 °F for about
5 minutes. (Model HD 4209: max. 150 g.
Model HD 4210: max. 200 g.)
• Deep frozen food often contains too much ice.
Shake off as much of the ice as possible in the
sink. Then lower the food into the oil/fat
carefully, as deep frozen articles can make the
hot fat/oil bubble and splash excessively.
Tips
• Pure vegetable fat or oil containing
polyunsaturated acids are often recommended
by health specialists.
Please note that these types of fat and oil must
be refreshed sooner than other types to
maintain their good qualities.
Also, a sticky and tenacious ridge of fat
deposits may set in the frying pan above the
fat/oil level.
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general, the fat/oil will be tainted rather
quickly when frying food containing a lot of
protein (such as meat and fish).
When the oil/fat is mainly used to deep fat fry
potatoes and is filtered after each use, the
oil/fat can be used ten to twelve times.
However, do not use it for over six months.
Oil (after cooling down) can be poured into a
bottle and curdled fat can be wrapped in an old
paper.
Curdled fat inside the pan can be easily
removed by heating it (at 160 °C/320 °F) until
just melted. (See the instructions in section
"Deep fat frying" on melting curdled fat in the
fryer.)
• Always replace all fat/oil as soon as it starts
seething when heated; when it has got a rancid
smell or taste; when its colour has become dark
and/or when it has turned syrupy.
• Make sure that the food to be fried is dry,
before lowering it into the hot fat/oil.
• Clean the fryer with paper tissue.
Do not forget the inside walls.
• If you do no not use the deep fat fryer
frequently, you can best keep the oil in well-
closed (glass) bottles; preferably in the fridge.
Store fat in a well-closed (glass or stone) pot or
bowl.
It is not advised to keep the fat/oil in the fryer
for a long time.
If the oil/fat has a taste...
Certain types of food (esp. fish) may lose some
fluid while being deep fat fried. This juice might
adversely affect the taste of food to be fried
later in the same oil/fat. To remove (or rather to
prevent) this taste heat the oil/fat to 160 °C /
320 °F. Then fry two thin slices of bread
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