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EN
OIL/GREASE FILTER, STORE AND DISPOSE
Filter
• Allow the product to cool down after use (At least 3 hours)
• It is recommended that you filter the oil/grease after each frying process to remove small parts,
(Example to remove food residues completely as it accelerates fat spoilage).
• Pour the cooled down oil/grease (should still be a liquid) into a metal pot with handles.
• Remove any food residue from the frying pot with a sponge or some kitchen paper.
• Place an oil filter in the frying basket. Pour the oil/fat slowly through the filter into the frying pot. You
can also use a paper towel or a piece of cotton as a filter.
• If you fry a lot, you can store the oil/fat in the frying pot. Close the lid and keep the product in a cool
and dry place.
• Regularly renew the oil/fat after approximately 3-5 frying operations. Renew the oil/grease if it foams,
smokes, or smells unpleasant when heated, or when it has become dark and heavy.
• Warning – Danger of fire! Old or dirty oil/fat can ignite if overheated. In case of a fire, immediately
pull the plug and close the lid. Never pour water into hot or burning oil/grease.
Storage
• If you only occasionally use the product, remove the oil/grease from the frying pot and keep it in a
closable container in the refrigerator.
• Oil/fat which was used for frying fish shall be stored separated from oil/fat which was used for frying
other foods.
• Do not put seasoning on the food before or during frying. This allows for a longer use of the oil.
Disposal
• Pour the oil into a closable container and then dispose of it.
• Pour the still warm fat into a pot lined with newspaper and wait until it has cooled down and become
solid. Then wrap the fat completely into the paper and dispose of it.
• Do not dispose of oil/grease into your drain or sink, but always into household waste. Check with your
local authority for a collection point.
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