Bosch PKA375V14W, Инструкция по эксплуатации, Страница: 15 / 20

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Replace the deep frying oil or fat if you notice an unpleasant
smell or taste, if it foams violently, if it starts smoking at 160 -
170°C or if the deep fried food no longer becomes the usual
crispy brown despite the correct temperature setting. The
smoking is not to be confused with rising steam when deep
frying moist food.
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After cooling down, close the lid. This avoids pollutants or water
getting into the fat.
Tips regarding the food
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The following are suitable for deep frying: small pieces of meat
and fish, vegetables, potatoes, pastries, fruit and breaded food.
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Moist foods such as fish, shellfish, pieces of meat, vegetables
or fruit slices must be thoroughly dried.
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Foods with a high water content are not suitable for deep frying.
Tips regarding the deep frying
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Do not deep fry very large quantities at once so that the oil can
circulate and release the heat quickly to the food. Shake the
frying basket with the food to avoid it sticking and to help the oil
circulate.
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The food should be completely covered by the deep frying oil or
fat. Turn large food items after the first halve of the frying time
or push them down with a second frying basket.
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Fill the food into the frying basket on the worktop beside the
deep fryer. Do not fill the frying basket directly over the deep
fryer. This will help keep the deep frying oil or fat free from
residues.
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Do not salt or season the food above the deep fryer to avoid
soiling of the deep frying oil or fat.
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Moist or frozen food leads to particularly hefty foaming of the oil
or fat when it is inserted. Slowly lower the filled basket several
times. This prevents overflowing of the fat.
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Remove ice from deep frozen foodstuffs before deep frying.
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Set the recommended temperature.
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Correct temperature: proteins form a protective crust. Only a
small amount of fat is absorbed.
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Temperature too high: the food is browned too quickly and
remains raw on the inside.
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Temperature too low: the food absorbs too much oil or fat.
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Dab freshly deep fried food with kitchen paper to reduce the
amount of fat even more.
Care and cleaning
In this chapter you will find tips on how to maintain and clean your
appliance correctly.
Risk of burns!
The appliance becomes hot during operation. Allow the appliance
to cool down before cleaning.
Risk of electric shock!
Do not use high pressure washers or steam cleaners to clean the
appliance.
Cleaning the deep-fat fryer
Use kitchen paper to remove rough residue in the deep-fat frying
basin after the oil has been drained.
Fill the deep-fat fryer basin with warm soapy water up to the
bottom mark. Clean the basin and element with a soft washing-up
brush.
Avoid scratching and scraping as this could cause scratches.
Swivel the element upwards until it clicks into the bracket. Then
you can clean the area underneath the element.
Drain the water, swivel the element down again and rise with
clean water. Note: do not leave any residue of cleaning agent in
the basin! Dry the basin and element with a soft cloth.
Do not use these cleaning agents
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Scouring or chemically aggressive cleaners
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Acidic cleaners (e.g. vinegar, citric acid, etc)
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Cleaners containing chlorine or with a high content of alcohol
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Oven cleaner
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Hard and scratchy sponges, brushes or scouring pads
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Thoroughly wash out new sponge cloths before using them.
Appliance part/
surface
Recommended cleaning
Deep-fat frying
basket
Clean by hand with a mild washing-up
liquid.
Do not clean in the dishwasher!
Control panel and
glass ceramic
cover
Clean with a soft, damp cloth and some
washing-up liquid; the cloth should not
be too wet. Rinse of soap residue with
cold water. Dry off with a soft cloth.
Do not clean in the dishwasher!