
5
Before First Time Use
Remove the packaging and take the lid off the deep fat fryer.
Unpack the frying baskets and the components inside.
Clean the lid, casing, container and frying basket to remove any dust or
residues left on during the manufacturing process. (see “Cleaning”).
The frying basket is designed for compact storage. To lock the handle into
place, squeeze the two handle prongs together and lock behind the wire
hooks, allowing the prongs to spring back into place once released. Pull the
handle back towards the basket until the handle is firmly locked into place.
Pull the cable out of the cable compartment.
Hints and Tips
Remove any food remnants from the oil after use. Change the oil after 10
uses.
Use high quality frying oil such as vegetable or rapeseed. Do not use
margarine, olive oil or butter; they are not suitable for deep frying as they
have a low heat/smoke tolerance.
Choose the right frying temperature for the food to be fried. Pre-fried foods
usually require a higher temperature than raw foods.
Do not carry or move the deep fat fryer if the oil is still hot.
When frying dough-like foods, scrape off the excess dough and put the pieces
into the oil carefully.
Check the handle of the deep fat frying basket has been correctly attached.
The deep fat frying basket must not be more than 2/3 full.
Caution:
When frying foods that are moist e.g. fresh chips, ensure they are
dried before placing them into the oil. If there is too much moisture on the
food the oil may bubble up and overflow.
Note:
Due to the moisture content in fresh potatoes, more steam will be
produced.