Manual Part No: 931760-01 MV1 Gas Fryer
- 15 –
Manual Rev No: 1
Users Instructions (cont.)
Use of Solidified Oil or Fat
1)
In an Empty Pan.
IMPORTANT:
If solidified oil or fat is to be used, remove the grid from the bottom of the pan,
break the solidified oil or fat into small pieces and fill the V shaped bottom of the pan.
Light the appliance and turn the thermostat knob to 130° C. Continue to add pieces of fat into
the pan until the V shaped bottom is filled with the molten fat. If the fat appears to be
overheating, turn the thermostat
OFF
, continue to add fat and turn the thermostat
ON
when the
fat has cooled.
Refit the grid and put the remaining pieces of oil or fat into the pan until the level is up to the
mark. Allow to heat up slowly until all the fat has melted, then turn the thermostat knob to the
required cooking temperature.
2)
Already Solidified In the Pan.
Light the appliance and turn the thermostat
ON
for approximately 5 - 10 seconds and then turn
OFF
again. Leave it for 30 seconds before repeating the 5 - 10 seconds cycle.
Continue to repeat until the fat has melted so that any remaining un-melted pieces are free
floating, and then turn the thermostat to the required temperature.
Cooking Instructions
With the thermostat knob turned to the required cooking temperature, allow the oil or fat to heat up for
about 20 minutes before starting to cook. After each load is removed from the fryer always allow 2 ½
minutes for the temperature of the oil to recover before the next load is put into the oil.
The Frying Medium
Ensure oil is always maintained at the level indicated. Good quality vegetable oil is recommended. The
life expectancy of oils will be lengthened if they are filtered regularly - food particles not removed turn
rancid and reduce oil quality. The life of the oil will also be extended if the temperature is turned down
when the fryer is not in use.
“Please note also, using old oil will reduce the flash point and therefore present a greater fire hazard and
be more prone to surge boiling. Attention shall also be drawn to the effect of over-wet food and too
large a charge on surge boiling”
