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English
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REFERENCE MENU
The frying times given in this chart are for guidance only and should be adjusted to suit the quantity
fried.
Food
Degree
Centigrade
Time (minutes)
Mushrooms
150
3-5
Crumbed Chicken
170
12-14
Whole Shrimp
170
2-4
Fish cake
170
3-5
Fillets
170
5
Onions
190
2-4
French fries
170
8-10
Potato Chips
190
2-4
USING YOUR DEEP FRYER
1.
Remove the basket with the handle attachment inserted into the bracket on the basket.
2.
Pour between 1.3-1.5 liters of oil into the fryer pot. The level of oil must be between the two
marks marked MAX & MIN on the wall of the vessel (FIG.6).
FIG. 6
Use only a good quality vegetable oil or all purpose shortening for deep frying.
Deep frying foods in butter, margarine, olive oil or animal fat are not recommended because of
lower smoking temperatures.
3.
Plug the mains and set thermostat to the required temperature (see the reference menu). The
temperature pilot light will go out when the set temperature is reached.
4.
Add the food (as dry as possible) into the basket first. Too many pieces lower the oil
temperature causing food to absorb oil and/or cook improperly. Place uniform sized pieces of
food into the basket so that they will cook evenly. Be sure to dry all foods before frying.
5.
Place the basket back into the fryer.
6.
After the cooking time has elapsed, lift the basket out of the oil to drain.
