SEF3 2000 C4
GB
│
IE
│
7
■
Low-acrylamide cooking
Acrylamide is a possibly carcinogenic substance formed from a reaction with
amino acids when frying foodstuffs with a high starch content . The formation
of acrylamide increases dramatically at temperatures of more than 175 °C .
You should therefore avoid frying foodstuffs with a high starch content, for
example chips, at temperatures above 170 °C . The foodstuffs should only be
fried to golden-yellow, instead of dark or brown . This is the only way to achieve
low-acrylamide cooking .
Deep frying
We recommend cooking oil or liquid cooking fat for use in this deep fat fryer .
You can also use solid cooking fats . Read the chapter "Solid cooking fats" for
more information .
Preparation
1) Place the appliance on a horizontal, level, stable and heat-resistant surface .
NOTE
►
If you wish to place the deep fat fryer below the cooker extraction hood,
ensure that the cooker is switched off .
2) Unwind the entire length of the power cable from the cable spool
6
.
3) Press the lid release button
5
. The appliance lid flips open .
4) Remove the frying baskets
3
/
w
and attach the handles
q
to the two small
frying baskets
w
and the large frying basket
3
:
–
Press the rods of the handle
q
together so that the holding pins can be
inserted into the eyelets on the frying basket
3
/
w
:
–
Loosen your grip on the compressed rods on the handle
q
so that the
holding pins project into the holes: