Shallow Fry
1. Add a good quality peanut, soya or other high quality vegetable oil to
the Cooking Pot.
IMPORTANT: DO NOT EXCEED THE “OIL MAX”
FILL LINE INSIDE THE COOKING POT.
2. Turn the Control Dial to 375°F.
3. Place the Cover on the Base.
4. Preheat the oil until the red indicator light goes out. Remove the Cover.
5. Assemble the Fry Basket. (See the Section “Assembling the Basket
Handle”)
6. Place food in the Fry Basket. Food must be immersed in the oil. DO
NOT exceed one layer of food for best results.
7. When food is cooked hook the Basket onto the side of the Cooking
Pot to allow food to drain for a few seconds. NOTE: If it is left too
long, it will lose its crispness.
IMPORTANT NOTES:
•
DO NOT EXCEED THE “OIL MAX” FILL LINE INSIDE THE
COOKING POT.
• DO NOT mix different types of oil.
• When frying, oil may take the fl avour of foods that are being fried. Fry
foods with stronger fl avours, such as fi sh, last.
• Fry foods of similar sizes at one time to prevent some of the food from
being under or over cooked.
• When frying potato based foods, cut then wash in cold water to remove
the starch. This will prevent them from sticking when frying. Dry food
thoroughly.
• Multi-Cooker needs to be completely cool before removing oil and
cleaning.
• Oil can be reused providing that it is properly strained through a
cheesecloth or strainer. Place in a container with a tightly sealed lid
and place where it is not exposed to light. Oil can also be refrigerated.
• Oil must be changed after 10 batches. If frying seafood it must
be discarded. NOTE: If oil is dirty it can overheat at a much lower
temperature.
• Replace oil if it changes colour, smells rancid, smokes when heated or
starts to foam.
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