Manual Part No: 930155-01 MD Electric Fryer
- 14 –
Manual Rev No: 4
Users Instructions
Users Instructions
Users Instructions
Users Instructions (cont.)
Operating Instructions (cont.)
To Turn Off
1)
For short periods, turn the thermostat knob to the "
OFF" position
●
.
2)
For longer periods, (or if the fryer is to be left
UNATTENDED), turn the thermostat to the “OFF”
position
●
, the
ON/OFF switch “OFF” the mains isolator switch.
Cooking Instructions
With the thermostat knob turned to the required cooking temperature, allow the oil to heat up for about
20 minutes before starting to cook. After each load is removed from the fryer always allow
2 1/2 minutes for the temperature of the oil to recover before the next load is put into the oil.
The Frying Medium
Ensure oil is always maintained at the level indicated. Good quality
VEGETABLE OIL IS RECOMMENDED.
The life expectancy of oils will be lengthened if they are filtered regularly - food particles not removed
turn rancid and reduce oil quality. The life of the oil will also be extended if the temperature is turned
down when the fryer is not in use.
"Please note also, using old oil will reduce the flash point and therefore present a greater fire hazard and
be more prone to surge boiling. Attention shall also be drawn to the effect of over-wet food and too
large a charge on surge boiling".
IF SOLID FATS are to be used, then it is essential to set the Operating Thermostat to a LOW temperature
setting below 100
°
C for a few seconds then turn
OFF. Repeat this procedure until all the fat is melted.
FAILURE TO ADOPT THIS PROCEDURE MAY RESULT IN A PAN FIRE.
Chip Frying
The recommended load for each basket is 1.5 / 2.0 kg for each basket. This will fill the basket about
2/3rd full and it is important that this load should not be exceeded.
Fish Frying
Cook fish by free floating them. Seven or eight 100g pieces in the 300 fryer or 12 - 14 pieces in the 600
Fryer may be cooked at one time. Slide the fish into the pan slowly to avoid splashing of the oil and
prevent the fish sinking and sticking to the base of the pan.
