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CUSTOMER SUPPORT TEAM:
+44 (0) 333 220 6057
Safety Cut-out:
• In the vent of overheating, the safety cut
out will switch off the deep fat fryer. This
can happen if the deep fat fryer is not filled
with sufficient oil, or if solid frying fat is
melted in the deep fat fryer.
• If the safety cut out switches off the deep
fat fryer, take the following steps:
• Allow the oil or fat to cool down.
• Carefully push in the reset switch at the
rear of the control element with a small
screwdriver.
• The deep fat fryer is now ready for use.
Safety switch:
The safety switch in the removable power pack
ensures that the heating element can only be
switched on when the removable power pack
locks in to place with a click.
Reference Menu:
The frying time given in this chart is only for
reference. Use the timer control to cook your
food according to the chart below
.
Food Type
Temp
(°C)
Weight
(G)
Time
(minutes)
Fresh Fish
160
400
5-7
Fried Vegeta-
bles
170
300
5-6
Fillets
160
300
5-7
Crumbed
chicken
170
250
12-14
Fish cakes
170
300
3-5
Battered fish
180
400
5-6
Spring Rolls
180
300
5-6
Onions
190
350
2-4
French fries
190
400
8-10
Potato chips
190
400
3-6
Breaded
Camembert
190
300
3-4
TIPS:
• Certain vegetables, such as potatoes
will not require a coating as they form a
natural skin around themselves. However,
most meat and fish will require a batter or
breading.
• Gently lower food into the oil.
• Don’t overfill the fryer. It’s better to fry in
batches.
• Take into account the type of food you
are cooking when selecting a frying
temperature. Generally, pre-cooked food
will require a higher temperature and less
cooking time than raw food.
CAUTION:
Certain foods may begin to turn
golden brown before they are fully cooked.
• Always check the food is fully cooked
before serving.
Oil:
• Always start with clean oil. To keep your
oil clean, strain out any food remnants
after use, and replace the oil completely
after 8 - 10 uses.
• Suitable oils to use in your fryer include
vegetable, sunflower, sesame, groundnut,
corn, soy, hazelnut and rapeseed.
• Peanut oil, safflower oil, sunflower oil and
canola oil are the best choices as they
have ‘high smoke points’. This means
they don’t break down at deep frying
temperatures.
