Canmac TT14, Инструкция по эксплуатации, Страница: 9 / 17

FRYING
PROCEDURE
1. Start with the frying basket immersed in the oil. A cold basket can chill the oil.
2. Switch on and set the thermostat to about 165°C at least 20 minutes before
you need to use the fryer from cold. After 20 minutes check the oil temperature
with a thermometer, when you are sure it is up to 165°C you can start cooking.
3. Place the properly prepared foods in the basket one piece at a time (there
is a danger of pieces sticking together if added in bulk). The food should be
at near room temperature and evenly distributed round the basket.
Be careful not to splash the hot oil.
4.When the required amount of food has been added, close the lid.
Be especially careful to place the lid correctly or pressure will not build up.
To fit the lid, turn the knob counter clockwise to lower the clamping bar
and slide the lid on horizontally. Carefully run your fingers round the edge
of the lid to check it is centred correctly on the rim. Turn the knob clockwise
to fix the clamp in position under the lugs. To tighten the lid give the knob
two further complete turns clockwise. When steam has build up check
that the lid is sealing correctly and re-tighten if necessary.
5.Set the timer as required. It can be turned in both directions. The normal time
for chicken is 10 to 15 minutes, and potato wedges about 7 minutes.
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