Lighting TheBurner
Warning
After turning off pilot for any reason, wait at least 5
minutes before attempting to relight.
Ensure that there is cooking oil in the pan before
lighting. The thermostat must be turned off
(fully anti-clockwise).
A 20 second delay (approx.) will occur between
establishing a pilot flame and burner ignition.
The pilot has to be lit using the following procedure:
a) Push control knob in and turn to pilot position.
(See Figure 2)
b) Continue to hold knob in. Press igniter, located on
inner front panel wall, behind the door fully inwards
and release. The spark should light pilot. If pilot
does not light, continue to press and release igniter
button until pilot lights.
c) When pilot is lit, hold control knob in for 20 seconds
then release.
d) Check pilot remains lit. If pilot is extinguished when
knob is released, wait at least 3 minutes before
repeating from Step 1.
Main burner may now be lit as follows :
a) Light pilot as above and wait 30 seconds.
b) Set thermostat to 190
o
C.
c) Turn control knob to MAIN position (Figure 2) and
check burner lights.
d) Having lit burner turn thermostat to required setting
if other than 190
o
C.
To Turn Main Burner OFF
Return control knob to pilot position (see Figure 2).
This will extinguish main burner whilst leaving pilot lit.
To Turn Pilot Burner OFF
Push control knob in and turn to OFF position.
(Figure 2)
Heat-Up Time
It takes 12-14 minutes for frying temperature to reach
190
o
C from room temperature.
OFF
MAIN
IGNITION/PILOT
Figure2 - Gas Supply Control Positions
SECTION 3 - COOKING HINTS
Frying Chips
Set thermostat to 180
o
C for dripping or 190
o
C for oil.
Each basket will hold 1.8kg (max.) of raw chips.
Cook for 4 - 6 minutes according to size and type of
potato. Slightly longer frying times are required when
using dripping. Output will alsobe marginally less.
Slow Blanching
This may be necessary when large quantities of chips
are required at peak periods. This process consists of
pre-frying at a thermostat setting of 150
o
C. Frying
time is 3 - 5 minutes.
Fast Blanching
This should be carried out at a setting of 180
o
C fo r
dripping or 190
o
C for oil. Frying time is 2 - 4 minutes.
Finishing chips prepared by either blanching method
should be carried out within 3 hours at a thermostat
setting of 180
o
C for dripping or 190
o
C for oil.
frying time is 1 - 2 minutes. Serve immediatley for
best results as further storage should be avoided.
Frying Fish
Take out baskets and fry fish on basket support grid
at a temperature of 180
o
C. Remove portion with a
regular hand held fish lifter. Small quantities of fish
may be prepared in the basket(s) with the following
method achieving the best results:
Dry fish well and season basket by immersing in hot
fat. Place portion in basket and lower it slowly into
pan. This will reduce risk of portion sticking to basket.
Other Types of Food
Food suitable for preparation by deep frying has a
particular cooking temperature where best results are
obtained. The following thermostat settings are
recommended but may be varied to suit individual
tastes. Such settings are only valid when vegetable
oil is used as the frying medium. The maximum
setting for dripping should never exceed 180
o
C.
The following information is simply a guide. Culinary
opinion is subjective thereby any values should be
considered to be approximate.
With the exception of potatoes, fried food is generally
coated with one of the following :
Milk and Flour, Egg and Crumbs, Batter or Pastry
i.e. Whitebait, potato croquettes,
fillet of fish, samosas.
The coating helps to protect food item from hot oil and
a variety of different food can be deep fried including :
Chicken, fish, vegetables, pork, egg,
pastries and fruit
