INSTRUCTION REF: IN145
ISSUE No. 2
DATE 25.02.09
Page 5 of 13
www.parry.co.uk
Use of solidified Oil or Fat
1)
In an empty pan
IMPORTANT:
If solidified oil or fat is to be used, remove the grid from the bottom of the pan,
break the solidified oil or fat into small pieces and fill the V shaped bottom of the pan.
Light the appliance and turn the thermo
stat knob to 130˚C. Continue to add pieces of
fat into the pan until the V shaped bottom is filled with the molten fat. If the fat
appears to be overheating, turn the thermostat OFF, continue to add fat and turn the
thermostat ON when the fat has cooled.
Refit the grid and put the remaining oil or fat into the pan until the level is up to the
mark. Allow to heat up slowly until all the fat has melted, then turn the thermostat knob to the
required cooking temperature.
2)
Already Solidified In the Pan
Light the appliance and turn the thermostat ON for approximately 5-10 seconds, and then
turn OFF again. Leave it for 30 seconds before repeating the 5-10 seconds cycle.
Continue to repeat until the fat has melted so that any remaining unmelted pieces are free
floating, then turn the thermostat to the required temperature.
Cooking Instructions:
With the thermostat knob turned to the required cooking temperature, allow the oil or fat to heat
up for about 20 minutes before starting to cook. After each load is removed from the fryer always
allow 2½ 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 quali
ty.
The life of the oil will also be extended if
the temperature is turned down when the fryer is not is 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 should also be drawn to the effect of over-
wet food and too large
a charge on surge boiling”.
