2.3 Operating principle
During deep frying
, the heat that is generated by
the appliance is transmitted by the fat to the food
you are cooking. When this fast cooking method is
employed, a tasty crust is formed around the
cooked food. The deep frying temperature range
lies between 160 and 180 °C. The maximum
temperature is 190 °C. A higher temperature would
result in a consistency change in the deep frying fat
or oil.
The
two marks
on the rear of the deep fryer
indicate the
maximum and minimum levels
for
the deep-frying oil or fat. The oil/fat level should
always be between the two marking lines (Fig. 5).
The food to be fried should always be completely
covered by the deep-frying oil or fat; if this is
impossible, turn the food after half the frying time.
Any water contained in the food sinks to the bottom
of the Gaggenau Electric Fryer into so-called
cold
oil zone
(see
1
in Fig. 6). This prevents the oil
frothing over. Also, any particles of food which
break away during frying fall through the basket
and sink to this cold zone.
The lower temperature in this zone prevents the oil
breaking down and considerably
prolongs
the time
for which the oil or fat can be used.
The
foaming edge
(see
2
in Fig. 6) serves to limit
the foam that occurs during deep frying.
Numerous safeguards
serve to protect you. Turn
the “Temperature" knob back to 0 if the
(limiter)
symbol should appear on the display.
Possible causes:
– No fat/oil in the deep frying tub or not enough.
– The deep fryer has been switched on with the
tubular heating element tilted out.
– The
(limiter) symbol goes off as soon as the
temperature on the heating element drops below
a critical value. Pour fat/oil into the deep frying
tub. The appliance can then be easily operated
again.
6
Fig. 5
Fig. 6
1
2
Please inform your local Gaggenau after-sales
service if the
(limiter) symbol does not go off
after a few minutes.
