Brandt FRI2203E, Инструкция по эксплуатации

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It is important to take into account which food you want to fry in order to determine the
appropriate temperature. Use the guideline information in the table below, the advice of the
manufacturer and your own decision to guide you.
Do not overload the basket. This will reduce the oil temperature and your food will be greasier
and less crunchy.
In addition, if you fill the basket the food will not cook evenly because all the oil cannot reach all
the food. It is therefore preferable to cook in batches. Make sure the food is cooked in the centre.
If the oil temperature is too high the food at the extremities will brown quickly whilst the centre
will not be cooked.
c) Recommendations for Use
1. Frying
 Small food items will cook faster than big items. It may be necessary to cook chicken and
frozen food for longer and at a lower temperature to avoid the surfaces cooking before the
inside.
 Delicate food like prawns, or indeed diced vegetables, requires cooking at a higher
temperature for less time.
 Before using the fryer always fill it above the minimum level. Avoid filling the basket too full.
 Do not expose face or hands to steam or contact with boiling oil.
 For even cooking stir or turn the food with suitable utensils, or move the basket gently
during cooking.
2. Checking that the food is hot.
Take a knife and insert it into the food. Hold it there for several seconds before taking it out. If
the knife is hot when you touch it your dish is hot in the middle.
You can also use a food thermometer. The chicken is cooked when its juice runs clear and the
meat is no longer pink in the middle.
3. Utensils
 Choose your kitchen utensils with care. Do not use utensils that might melt (e.g. plastic).
 Be careful not to damage your machine when you use metal utensils.
 Use suitable gloves or utensils with insulated handles.
 Suitable utensils are those in metal or heat-resistant plastic, skimmers and tongs.
 Unsuitable utensils are those in wood, plastic that is not resistant to heat, knives or other
sharp tools.