If solid fat is used, remove basket supports from pan
bottom(s). Apply fat in small pieces and melt at
thermostat setting of 120
o
C. Add fat until required
level has been achieved. Solid fat should always be
melted at a low setting. Frying temperature will be set
when the solid material has disappeared.
Lighting The Burner
Warning
After turning off pilot for any reason, wait at least 5
minutes before attempting to relight.
Ensure pan is filled with cooking oil prior to lighting.
Thermostat must be turned off (fully anti-clockwise).
A 20 second delay (approx.) will occur between
establishing 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 fully in 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 the 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 toreach 190
o
C frying
temperature from room temperature.
OFF
MAIN
IGNITION/PILOT
Figure 2 - 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
chip. Slightly longer frying times are required when
using dripping. Output will be marginally less also.
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 method of
blanching should be carried out within 3 hours at a
thermostat setting of 180
o
C for dripping or 190
o
C fo r
oil. Frying time is 1 - 2 minutes. Serve immediatley for
best results. Further storage should be avoided.
Frying Fish
Remove 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 may be
prepared in basket(s), the following method achieves
best results.
Dry fish well and season basket by immersing in hot
fat. Place portion in basket and lower this slowly into
pan. This will reduce risk of portion sticking to basket.
