Russell Hobbs 14559, Инструкция по эксплуатации

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34 Raise the handle, to lift the basket out of the oil.
caution
Steam will billow out as you open the lid, so stand
well back before pressing the lid button
E
.
35 Stand back, and press the lid button
E
, to open the lid.
36 Put on an oven glove, then use the handle to lift the basket
straight up, out of its mounts in the front of the fryer.
37 Empty the food into the colander, to drain further before serving.
38 Return the empty basket to the fryer, and slide it down into its
mounts in the front of the fryer.
39 Don’t lower the basket while the lid is open. The lid is there to
protect you from the hot oil.
40 Close the lid and press down till the latch clicks into place.
41 Press the handle release button, and lower the handle slowly.
This will lower the basket into the oil.
42 If you’ve finished, unplug the fryer and leave it to cool down
before cleaning.
43 If you want to fry another batch of food, check the oil level and
top up as necessary.
frying guide
the wrong way
44 Bring the oil to the ideal frying temperature.
45 Fill the basket to the rim. You’ve got an extra 25% of the original
mass sharing the heat, so the temperature plummets.
46 The thermostat recognises this, turns the element on, and it tries
to bring the whole mass back up to frying temperature. This
takes time.
47 The oil, being a liquid, heats up fairly uniformly.
48 The food, as it’s solid, heats up from the outside in.
49 The heat causes a skin to form on the outside of the food:
a) the skin prevents moisture leaving the food
b) so it takes even longer for the food to reach temperature
c) so the skin gets thicker
d) so it becomes even more difficult for the moisture to escape
e) so some of the moisture is trapped forever
f) so your food is soggy