Bedienungsanleitung Exquisit FR3101isw (Seite 20 von 44) (Deutsch, Englisch, Holländisch, Französisch)

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Copies of the I/B. Please reproduce them without any

changes except under special instruction from Team

International BELGIUM. The pages must be reproduced

and folded in order to obtain a booklet A5 (+/- 148.5 mm

width x 210 mm height). When folding, make sure you

keep the good numbering when you turn the pages of

the I/B. Don’t change the page numbering. Keep the

language integrity.

Assembly page 20/44

Fax +32 2 359 95 50

 Always wait until the fryer has reached the desired temperature and the pilot light has

gone out, before adding the food.

 Do not overfill the basket.

CAUTION: This fryer has a built-in safety cut-off switch that triggers if the unit accidentally

overheats (e.g. temperature control fails to function). Should this happen, firstly switch off and

unplug the deep fat fryer. Wait until the element cools down (about 15 minutes). Then press the

restart button situated in the back of the control panel, above the cord storage, using a

toothpick. This will reset the deep fat fryer. Your deep fat fryer is now ready for use. To make

sure this does not happen again, please read the instruction manual thoroughly.

RECIPES

Fresh Chips

 Fresh chips are best fried in two stages.

 Use ‘old’ potatoes (no ‘new’ potatoes). Cut the potatoes into equal sizes. Rinse the

chipped potatoes under running water to reduce the starch level. Dry thoroughly and

separate the pieces.

 Do not exceed the recommended weight. When the temperature has reached 180°C,

place the chips in the basket and slowly lower the basket into the oil.

 For 500g of chips, fry for 6 minutes on 180°C then raise the basket.

 Wait until the temperature light goes out again, lower the basket and fry for a further 2

minutes.

 Raise the basket and let the chips drain.

 For best results, before serving gently dab the chips with absorbent paper to remove

excess oil.

 Frying times may vary slightly depending on the type of potatoes used and the thickness

of the chips.

Onion Rings

 Frying temperature - 175°C for 4 to 5 minutes.

 Peel the onions and slice. Separate the slices into rings.

 Dip the rings into a bowl of seasoned milk.

 Then dust the rings in plain flour.

 Place the rings separately in the frying basket and fry a few at a time.

Breaded Mushrooms

 Frying temperature - 175°C for 4 to 5 minutes.

 Beat 1 egg and dip the mushrooms into the egg.

 Then coat the mushrooms with breadcrumbs.

 Place separately into the frying basket and fry a few at a time.

Goujons of Sole

 Frying temperature - 160°C for 3-4 minutes.

 Cut the sole fillet into small strips. Coat the strips in some seasoned plain flour.

 Then dip the strips into beaten egg and coat with breadcrumbs.

 Place separately into the frying basket and fry a few at a time.

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