5
• When you wish to use frying oil you can leave
the frying basket inside the fryer. (This is also
possible when heating up fat which has been
used before and which is melted in the pan and
around the basket.)
- Fill the (dry) deep fat frying pan with oil or fat to
the indication line MAX (2.5 litres of oil or
2250 grammes of fat) (fig. 5).
Note: Never mix two different types of oil and/or
fat.
- Pull the needed amount of mains cord out of
the appliance. Any excess of mains cord can be
slid back inside the appliance.
• You may spread some oil onto the bottom side
of the window. This will prevent condensed
water to set there during frying.
- Close the lid: then the oil/fat will heat up
quicker. (The lid will be locked automatically.)
- Insert the plug into the mains socket.
• If you are using fat, first set the temperature knob
to 160° C (320° F). Wait for all the fat to melt.
- Set the temperature knob to the setting which is
most appropriate for the kind of food to be fried.
Refer to the table or the indications on the
appliance.
• When using oil, you can set the temperature
knob to the indicated position rightaway.
- After the pilot lamp has extinguished a couple
of times (after 10-15 minutes) the oil/fat is at the
correct temperature.
- Press the lid release button (1) to open (2) the
lid (fig. 2).
- Put the hand grip horizontally (“Click!”) (fig. 3)
and lift the frying basket out of the pan (fig. 4).
- Put the food into the basket.
- Place the frying basket back in the pan (fig. 6)
and close the lid.
If the lid does not close well immediately, just
press it down firmly.
- Unlock (1) the hand grip of the frying basket
and move it downwards (2) (fig. 7).
- (Type HD 4288:) You can set the timer to the
required frying time. First rotate the knob
clockwise to "15". Then rotate it anti-clockwise
to set the required frying time.
Please note: The timer will warn you when the
set time has elapsed, but will not switch off the
fryer!
• Through the window you can watch the process
of frying without opening the lid. At the start
some condensation may occur. Later on this
will disappear by itself.
• For better overall browning, it is advised to
shake the basket a couple of times during frying.
Keep the lid closed while doing so (fig. 8).
- After frying: put the frying basket in the highest
position by setting the hand grip into a
horizontal position (“Click!”). Allow the fried food
to drain. Then press the release button to open
the lid (fig. 2).
- If required you can shake the basket over the
fryer to remove excess fat/oil.
- Remove the basket from the fryer and put the
fried food in a colander with fat absorbing paper
(e.g. tissue paper/kitchen roll).
• Due to the fine structure of the frying basket,
loose particles from the food will be sieved out
of the oil/fat when lifting the basket out of the
pan. Discard these: it would have an adverse
effect on the quality of the fat/oil if they would
get charred in it.
- Remove the plug from the mains socket after
use.
- If the basin for drip water becomes full:
Press the release button to open the fryer lid
(fig. 2);
put the lid in upright position and pull it out of its
hinges (fig. 9);
pour the drip water out of the basin (fig. 10).
- Store the fryer with the lid on top. This will keep
dust etc. from the pan.
- You can push the mains cord back into the cord
storage room inside the appliance.
Table
In the table is indicated what types of food can be
prepared with the fryer and what temperature and
preparation times should be chosen.
The table also indicates the maximum quantity per
preparation for optimum results.
Larger quantities (e.g. 500 g frozen French fries)
can of course be used.
However, then the results will be less crispy and
the required frying time will be longer.
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), during 8-10 minutes.
- secondly at 190° C (374° F), during
2-4 minutes.
During the second step shake the frying basket
at small intervals; then the French fries will get
a fine overall brown.
