Silvercrest 113372, Operating Instructions Manual

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15
SEF3 2000 B1
GB
Deep-frozen foods
Deep-frozen foodstuffs (-16 °C to -18 °C) cool the oil or fat to a considerable
extent, because of this they do not cook fast enough and may also soak up too
much oil or fat. To avoid this, proceed as follows:
■ Do not attempt to deep-fry large amounts all at once. Do not fill the frying
basket
(or the small frying baskets
3
) to more than the Max. fill level
marked on the inside of the frying basket.
■ Heat the oil for at least 15 minutes before adding the frozen foods.
■ Adjust the temperature control to the temperature specified in these
operating instructions or on the packaging of the food to be deep-fried.
■ Preferably, allow the deep-frozen food to thaw at room temperature prior to
deep-frying. Remove as much ice and water as possible before adding the
food into the deep fat fryer.
■ Always add foods as slowly and carefully as possible into the deep fat
fryer, as deep-frozen foods can cause the oil or fat to bubble violently and
abruptly.
How to prevent unwanted after-taste
Some foodstuffs, especially fish, release fluids when being deep-fried. These fluids
collect in the oil or fat and can impair the smell and taste of foods that are later
deep-fried in the same oil or fat.
Proceed as follows to obtain neutral-tasting oil or fat:
■ Heat the fat or oil to 150 °C and place two thin slices of bread or a couple
of small sprigs of parsley in the frying basket
(or the small frying baskets 3 ).
■ Lower the frying basket (or the small frying baskets
3
) into the fat and
close the lid.
■ Wait until the oil or fat is no longer bubbling and remove the bread or parsley
with a skimmer. The oil or fat now has a neutral taste once again.