21
Operation
Correct frying duration and required temperature depend on the food
properties such as size and thickness. Please pay attention to the
information provided by the food producer.
We recommend thawing frozen food prior to frying. This is especially
necessary when frying big pieces.
Before inserting the food into the hot oil, shake off excessive flour or
coating.
Protein-rich food such as fish, sea food, meat and poultry can be
fried without coating. Food should be dried well before placing into
the hot oil.
Vegetables and fruits should be coated with batter or breading in
order to immediately seal the pores.
Do not place too much food into the deep fryer otherwise the pieces
will not be browned as desired.
Do not successively fry different kind of food in the same oil. When
frying food with distinct odour such as fish, any food fried afterwards
may take on a similar flavour.
When frying fish and meat you can use the oil approx. 5
– 10 times
after filtering the oil after each use. When frying potatoes you can
use the oil more often.
Salt and season the fried goods after frying just before serving.
Operation
– Using for Fondue
We recommend using quality vegetable oil that is heat resistant and
suitable for frying. If you use firm cooking fat, it is essential to cut it into
small pieces so the fat can melt easier. Put the pieces directly into the
fryer and not into the frying basket. If the blocs are put into the basket,
there will be no heat transmission. Never switch on the fryer
without
cooking oil/fat
.
1. Adjust the temperature to 170°
– 190° C.
2. Place the Fondue insert (8) on the fryer and put the ingredients with
the fondue forks into the hot oil. Pay attention to squirting fat to
avoid burns.
3. After some minutes take out the fried food.
