FOOD TYPE
Temperature
Fried Bread
190
o
C
Doughnuts
190
o
C
Fish Cakes
180
o
C
Chicken Portions
170
o
C
Sausages
170
o
C
Scampi
170
o
C
Meat(Chops, etc.)
170
o
C
SECTION 3 - COOKING HINTS
FRYING CHIPS
Chipped potatoes can be prepared by the following
methods.
Raw to Finish
Set the thermostat to 190
o
C and load each basket
with 0.9kg (2 lb) of raw chips. Cook for 4 to 5 minutes.
Using this method an hourly output of up to 24.1kg
(53 lb) of chips can be achieved from each pan.
Blanching
This method is used when large quantities of chips
are required atpeak periods, and involves pre-frying
at a lower temperature (170
o
C). Basketloads of 0.9
kg (2 lb) are recommended. Finishing should be
carried out within 3 hours of blanching at a thermostat
setting of 190
o
C. Cook for 1 to 2 minutes and serve
immediately. Avoid further storage if possible.
Frying Fish
Fish is best cooked directly on the base grid, not in
the chip baskets. When the fish is ready, remove it
with a fish lifter. The recommended temperature is
170
o
C. The time varies in accordance with the type
and weightof fish.
Other Foods
Any type of food which is suitable for deep frying, has
a particular cooking temperature at which best results
are obtained. The following list gives a representative
selection of food which may be deep fried together
with recommended thermostat settings. The settings
may be varied to suit individual requirements.
SECTION 4 - CLEANING and MAINTENANCE
Important
DISCONNECT THE ELECTRICITY SUPPLY
BEFORE ANY CLEANING IS UNDERTAKEN,
THE APPLIANCE MUST NOT BE CLEANED WITH
A JET OF WATER OR STEAM CLEANED.
Warning
Do not attempt to clean this appliance with acid or
halogen based (eg. chlorine) descaling liquids or
cleaning powders.
Stainless Steel Surfaces
It should be noted that stainless steel can be easily
marked by certain scouring pads including nylon
types and care should be exercised. When rubbing
stainless steel with a cloth always rub along the grain
direction.
Cleaning Procedure
In the interests of good housekeeping and hygiene, it
is recommended that the appliance be cleaned daily
as follows -
1. Ensure that the fryer has been switched OFF at
the mains isolating switch.
2. Place a receptical directly below the drain pipe.
3. Slowly open the drain valve. This will allow the oil
to flow gently into the vessel. Take care not to
overfill the receptical.
4. Having drained the pan, close the drain valve.
5. Remove the basket and fish plate. Submerge
these items in a sink filled with hot, soapy water.
6. Pour hot water and detergent into the fryer pan.
The detegent to water ratio is dependant upon the
strength of the cleaning medium.
7. Set the fryer control between 160
o
and 165
o
C.
Allow the water to heat and simmer slowly. The
duration of this process is dependant upon how
soiled the pan is.
8. Turn the fryer OFF.
9. Drain the water from the pan as item 4.
10. Rinse the pan with clean water. Dry thoroughly.
To gain access to wipe the pan interior, the
elements can be hinged upward. Having fully
raised the elements a supporting latch will
automatically secure them in the raised position.
Important Note
Ensure that the elements have cooled before
attempting this procedure
11. Wash and rinse the basket and fish plate. These
should be perfectly dry before replacement within
the pan.
12. Ensure the drain valve is closed. Remove the
pipe.
13. Strain/filter the oil back into the pan. If necessary
top up with clean oil to the maximum level mark.
DO NOT OVERFILL.
SERVICE
Contact the address on the title page of this manual.
