34
the grease container. Deep-fat frying grease must be replaced on a regular
basis. Dispose of oil or grease that is past its prime in an environmentally-
responsible manner in accordance with the local disposal regulations.
2. Do not use any aggressive or scouring cleaning agents; such cleaning agents
can damage the coating.
3. The lid can be taken off the appliance for easier cleaning. Carefully pull the
lid upwards and off of the appliance. To re-insert the lid, the pins on the lid
must be inserted in the hinges on the rear of the appliance.
4. With the exception of the housing all parts can be washed in warm water
with a mild dish-washing detergent. If there is encrustation, allow the
encrustation to soften by placing the parts in warm water.
5. Dry all parts thoroughly.
6. Place the lid, the grease container and the deep-frying basket back into the
appliance.
7. Regular cleaning significantly extends the service life of the appliance.
8. Store the appliance in a dry location, where it is protected against dust.
FRYING SCHEDULE
The following times are only approximate values, which may differ subject to the
type, the quantity and the volume of the foodstuff to be fried. In case of frozen
food, set the temperature by 10 °C higher than in the schedule. Follow also
the instructions of the manufacturer of the frozen food. For health reasons we
recommend to let frozen foodstuff unfreeze partially and then to fry it with max.
175 °C. In order to reduce the production of acrylamide, the oil should not be
heated over 175 °C.
Foodstuff
Temp.
Min. ca.
Fried sausage
175°C
3
Meatballs
175°C
3-4
Cutlet with bone, breaded
170°C
5-6
Cutlet, unbreaded
175°C
2-3
Cutlet, breaded
170°C
5
Cordon bleu
160°C
8-10
Liver, floured
170°C
2-3
Meat, poultry
Chicken liver, breaded
170°C
3
Chicken legs
170°C
15
Chicken cutlet, breaded
170°C
2-3
Quails
175°C
4
Baked chicken in 4 parts
170°C
17
Sausage, thick slices
175°C
2-3
Copyright UNOLD AG | www.unold.de
