8.1 CLEANING THE APPLIANCE
1. Carry out actions as detailed in Section 8.
2. Switch unit off and drain oil from appropriate pan.
3. Remove baskets and element guard. Soak these
components in hot soapy water.
4. Raise elements using tool provided
(located behind
unit door)
. Rest elements on rear support bar.
5. With drain valve open, remove any traces of debris
from fry pot using a clean, damp cloth.
NOTE:
Care should be taken not to damage sensors that
are secured to elements.
6. Remove strainer and microfilter, soak these in hot
soapy water.
7. Wash, rinse and dry removed items thoroughly.
Set these aside.
8. Close drain valve.
9. Fill fry pot 3/4 full with hot water.
10. Clean pan using a soft, clean cloth and hot soapy
water, rub away any stubborn staining with a
scouring pad and suitable detergent.
11. Open drain valve. Allow water to drain into bucket
below.
12. Use clean water to rinse fry pot and dry thoroughly.
13. Close drain valve.
14. Lower elements back into fry pot and replace element
guard and baskets.
15. Remove oil bucket by pulling forward then upward.
16. Use handles and lift oil bucket to sink.
17. Pour away soiled water.
18. Thoroughly wash, rinse and dry oil bucket and oil
suction pipe.
19. Replace strainer and micro-filter in oil bucket and
return oil bucket to cradle.
20. Fill fry pot with clean oil to
- MIN -
mark. Refer to
Section 7.2.
SECTION 9 - PREPARATION OF
SOLID FATS/SHORTENING
COOKING HINTS
Allow approximately 6 minutes for unit to heat up from
cold to required operating temperature.
Choice of Frying Medium
Select a top quality medium to obtain optimum results.
Shortening or solid fats can be used if necessary.
Solid fats MUST be heated carefully. Solid fat has a lower
smoke point temperature than shortening.
E421F fat melt cycle pulses heat into the fryer.
A quality shortening is a more stable frying medium.
It allows longer periods of use without smoking or
foaming and will also give food a better flavour.
Quality shortening has a higher flashpoint temperature
and will reduce gumming around the appliance.
WARNING - NEVER MIX SHORTENING AND SOLID
FAT!
Charging The Pan
Prior to operation, clean fry pot out using hot water and
detergent. Rinse out and dry thoroughly.
Ensure drain valve is closed. Fill fry pot with cold
shortening to
- MIN -
level mark on element guard.
Maximum oil level capacity is 2 x 10 litres.
Solid Fat
If solid fat is to be used, remove element guard. Cut fat
into small pieces. Place 9.2kg in each fry pot and pack it
down. Position element guard on top of fat.
Ensure FAT MELT CYCLE
(E421F only)
is selected for
this process.
Note
The element guard will lower slowly as solid fat melts.
Warning
If element guard does not lie flat, lift plate from centre
slightly and lower carefully ensuring that no splashing of
hot oil occurs.
Check that correct shortening level is achieved when all
solid fat has melted. The required temperature may then
be set.
Solid fat should always be heated this way to prevent
overheating and burning.
WARNING
: It is dangerous to use shortening that is too
old. Such shortening has a reduced flash point
temperature and is prone to surge boiling.
CAUTION:
To prevent surge boiling. DO NOT EXCEED
recommended loads or charge the pan with over-wet food
items. NEVER leave a working appliance unattended.
12
Summary of Contents for E421
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