Brandt FRI3200, Instruction Manual

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c) Recommendations for Use
1. Frying
• Small food items will cook faster than big items. It may be necessary to cook chicken and
frozen food for longer and at a lower temperature to avoid the surfaces cooking before
the inside.
• Delicate food like prawns, or indeed diced vegetables, requires cooking at a higher
temperature for less time.
• Before using the fryer it should always be filled with oil to a level between the minimum
and maximum marked in the tank.
• Do not expose face or hands to steam or contact with boiling oil.
• For even cooking stir or turn the food with suitable utensils, or shake the basket gently
during cooking.
2. Checking that the food is hot.
Take a knife and insert it into the food. Hold it there for several seconds before taking it out. If
the knife is hot when you touch it your food is hot in the middle.
You can also use a food thermometer. The chicken is cooked when its juice runs clear and the
meat is no longer pink in the middle.
3. Utensils
•
Choose your kitchen utensils with care. Do not use utensils that might melt (e.g. plastic).
• Be careful not to damage your machine when you use metal utensils.
• Use suitable gloves or utensils with insulated handles.
• Suitable utensils are those in metal or heat-resistant plastic, skimmers and tongs.
• Unsuitable utensils are those in wood, plastic that is not resistant to heat, knives or other
sharp tools.
4. Oil
Oils recommended for use in the fryer
Sunflower
Peanut
Rapeseed
Corn
Oils and fats that are not recommended
Olive oil (all types)
Quantity of oil:
Always use the quantity of oil recommended for frying. Never exceed this volume and never use
the fryer without oil. Always fill the fryer with oil above the MIN before using it.