Before frying
Only operate the fryer with the lid
removed.
Only use oil/fat which is suitable for
frying.
Never mix two types of oil/fat
together.
Be sure the reservoir has been filled
with enough oil, min. 3 quarts (3 liters)
max. 1 gallon (4 liters).
^
Check that the drain valve is closed.
^
Fill the reservoir with oil/fat. Solid fat
should be cut into small pieces.
If re-using fat which has solidified in
the reservoir, make a hole in the fat
with a blunt utensil as far down as the
heating element. This will allow any
water to evaporate.
^
Turn the control knob to 212°F
(100°C) and wait until the fat is
completely melted.
^
Check the level in the reservoir after
the fat has melted. It must be
between the minimum and maximum
levels as marked on the rear wall of
the reservoir.
Using the fryer
^
Set the desired frying temperature
(see table on next page). Once the
temperature control light goes out the
oil has reached the set temperature.
^
Place the frying basket containing the
food into the hot oil. If the oil froths a
lot, briefly remove the basket from the
reservoir and slowly lower it again.
^
Remove the basket from the hot oil
when the food has finished cooking.
Give the basket a slight shake to
remove excess oil. Hang the basket
from the basket support.
Do not allow the food to be suspended
over the reservoir for too long,
otherwise steam from the oil may cause
the food to loose its crispness.
^
When no longer dripping, place the
food on paper towels to soak up any
excess oil.
Use caution when frying.
Do not touch hot oil. Protect your
hands by wearing oven mitts and
remove hot food using proper
utensils.
Using the fryer
10
