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Place the food to be fried into the basket.
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Place the basket in the frying container.
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Close the lid and lower the basket into the hot oil.
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Once the food is fried, lift up the basket and allow the oil to drip off
with the basket in its upper position.
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Open the lid and lift out the basket.
After frying is completed, set both the temperature control and the
timer to position '0' and remove the plug from the wall socket.
Useful hints for deep-frying
Food cooked in oil is especially tasty and nourishing.
When the food is put into the hot oil, it is immediately sealed as a result
of the high temperature, preventing fat from entering the food or juice
from escaping.
That way, essential proteins, vitamins and minerals etc. are preserved.
Please observe the following:
1. Do not overfill the frying basket; otherwise the temperature of the
oil or fat will drop and subsequently cause the food to absorb an
excessive amount of oil or fat.
2. To prevent the oil or fat from frothing up, make sure that the food is
thoroughly dried. Take special care to defrost deep-frozen food
completely before frying. Moisture reduces the life-span of frying oil
or fat.
3. For good results, the right temperature setting is a decisive factor
when deep-frying. If the oil or fat is not sufficiently hot, the food may
take in too much oil or fat. It is therefore best to insert the food
basket only once the heating-up period is complete and the pre-set
temperature level has been reached. However, if the oil or fat is too
hot, an outer crust will be built up too fast while the inner part of the
food remains uncooked.
4. Deep-frozen or partly frozen food should be briefly inserted into the
hot oil or fat once or twice before the actual process.
5. To prevent the oil or fat from frothing over, the frying basket should
be lowered slowly and cautiously into the hot oil or fat.
6. Do not fry too much food at once. The food should be allowed to
float freely without the pieces touching each other.
7. When using battered food, make sure that the batter is firmly
attached to the food and all excess flour is removed.
8. Much-used oil or fat is readily recognisable as it is viscous and
darker in colour, gives off an unpleasant smell or tends to foam.
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