FILTERING
THE COOKING OIL
The cooking oil should be filtered from time to time to remove the excess
breading and discarded completely when badly discoloured.
If you use a nylon filter bag, do not try to filter when the oil is at cooking
temperature, allow it to cool a little or it may damage the bag.
Switch off and remove the lid.
NEVER attempt to filter oil with pressure in the pot
IT CAN BE DANGEROUS THROUGH SPLASHING
Wear gloves with gauntlets to protect from oil splashes. Position the drain tank
under the drain valve with the filter in position. Lift the safety catch and at the
same time carefully open the drain valve a little at a time to allow oil into the
filter bag without overflowing (the drain valve rotates through 90 degrees
from fully open to fully closed). When the pressure pot is empty clean the
debris from inside. Open the drain valve completely and ensure the drain
is also clean. Be careful in cleaning inside the drain valve, it has plastic parts
which if damaged may drip oil.
From time to time after filtering the oil and while the pot is still warm from
cooking boil water in the pot with added washing up liquid and scrub the inside
with stainless steel wire wool or a scratch pad. Be especially careful to remove
all the water before refilling with oil.
Beware in using chemical cleaners which are suitable for use with aluminium.
Corrosion can occur with many products.
DO NOT use products containing
caustic soda.
Remember hot oil can cause nasty burns, do not take short cuts,
always wear protective gloves and ensure the task of filtering is done by
a competent operator. Do not attempt to move the pressure fryer when the oil
is hot in case it overbalances. Do not use a water jet or a steam cleaner.
6