7
Deep frozen French fries are pre-fried and can
be fried in one step: max. 500 g at 190 °C /
374 °F, for about 5 minutes.
• 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 poly-
unsaturated 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 above the fat / oil level. We
advise you to clean the inside of the fryer
after each use with hot water and a washing-up
agent. (Please refer to section "Cleaning".)
• Use oils and/or fats which are recommended for
deep fat frying, i.e. vegetable fat or oil contain-
ing polyunsaturated acids.
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general the fat/oil will be tainted rather quick-
ly 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
10-12 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 frequent-
ly, 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 (5-6 mm,
or 0.25 "). Wait until all the air bubbles have
disappeared and the bread is brown all over. Then
take the bread out of the fryer and discard it. Now
the oil/fat has a neutral taste again.
Cleaning
• Outside and control unit: First remove the
mains plug from the wall socket. Wipe clean
with a damp cloth (if so required add some
detergent) and/or paper tissue.
• Inner pan, frying basket, hand grip, lid:
please refer to section “Before first use: clean
thoroughly”.
If you wish to clean the stainless steel inner pan
in a dish washer, it is advisable to remove any
sticky fat deposit first.
Use hot soapy water and a firm brush for this
purpose.
