As a general rule, food that has been pre-cooked in some way may need a higher
temperature and less cooking time than food that is raw.
HELPFUL HINTS
•
Use only good quality oil when frying. Do not deep fry food in butter or
margarine. Butter and margarine have a low smoking temperature.
•
Oil can be reused 8 – 12 times if cleaned after each use.
(See the Care & Cleaning section)
•
The Lid is fitted with a Filter to reduce frying odour.
•
DO NOT
heat the Fryer without oil.
•
When removing the Cover make sure you stand back to avoid steam that is
being released from under the Cover.
•
Once you add food to the Fryer, the water on the food will cause the oil to
boil. Watch the oil to ensure it doesn’t overflow. It is threatens to
overflow, raise the basket immediately.
•
When frying several kinds of food, fry the food whose cooking temperature
is lower first, then fry the food whose cooking temperature is higher.
•
When frying for several cycles, the time between the end of the first frying
cycle and the beginning of the second frying cycle should be 3 – 5 minutes.
The green indicator light will turn off when the preset temperature has
been reached.
6
FOOD
TEMPERATURE
F° / C°
APPROXIMATE FRYING
TIME (MINUTES)
Cheese, breaded
340 / 170
1 - 2
Donuts
340 / 170
Until golden brown
Mushrooms
300 / 150
4 - 6
Chicken, breaded
340 / 170
12 - 14
Chicken strips
340 / 170
3 - 4
Shrimps
260 / 125
3 - 4
Fish cakes or balls
340 / 170
5 – 7
Fish fillets
300 / 150
5 – 7
Fish fillet in batter
340 / 170
5 – 7
Frozen fish
340 / 170
10 - 11
Onion rings
375 / 190
2 – 4
French fries, thin
375 / 190
5 - 7
French fries, thick
375 / 190
10 - 11
Booklet_DF1233_ENG_Salton Booklet 6/27/11 4:27 PM Page 6
