5
• When using oil, you can set the temperature
knob to the indicated position right away.
- Set the temperature knob to the setting which is
most appropriate for the kind of food to be fried.
Refer to the table or the indications on the
appliance.
- After the pilot lamp has extinguished a couple
of times (after 15-20 minutes) the oil/fat is at the
correct temperature.
• During heating up, the pilot light will be on.
When the oil/fat has gained the set temperature
the light will go out.
While frying the pilot light will come on from
time to time to indicate that the oil/fat is being
heated up again to the set temperature.
- Fit the loose hand grip to the frying basket
(fig. 7) and fill the basket outside the pan.
• For the best results: do not exceed the
recommended quantities.
- Open the fryer.
- Lower the filled frying basket carefully into the
oil/fat (fig. 8).
- Remove the hand grip from the frying basket
(fig. 9).
- Close the fryer.
• Use the table for the correct frying times and
temperatures.
- After frying: open the pan and fit the hand grip
to the frying basket again.
- Lift the basket from the fat/oil and hook it to the
rim of the fryer to let the fried food drain
(fig. 10).
Now the oil/fat in the fryer has the opportunity to
gain the set temperature (3 to 5 minutes).
- Empty the fried food into a colander or strainer
with fat absorbing paper (e.g. kitchen paper)
(fig. 11).
- Remove loose particles with a skimmer from
the oil/fat.
- Remove the mains plug from the wall socket
after use.
- Make sure the oil has cooled down sufficiently,
before moving the deep fat frying pan.
- If necessary, you can filter the oil/fat after
cooling down sufficiently. You can use a
colander or strainer with kitchen paper for this
purpose.
Table
In the table is indicated what types of food can be
prepared with the fryer and what temperature and
preparation times should be chosen.
The table also indicates the maximum quantity per
preparation for optimum results.
Fresh French fries
To obtain the nicest and most crispy fresh French
fries:
• Use not too new potatoes.
• Cut the potatoes first to thick slices and then to
sticks.
Rinse the sticks in a colander under the cold
water tap: this will prevent the sticks from
adhering to one another while frying.
Dry the sticks using e.g. a kitchen towel.
• Fresh French fries should be prepared in two
steps:
- firstly at 160 °C, during 4-6 minutes.
- secondly at 190 °C, during 3-5 minutes.
During the second step shake the frying basket
at small intervals; then the French fries will
become browned evenly.
Deep frozen food
Food from your deep freezer or from the freezer
compartment of your fridge (-16 °C to -18 °C) will
cool down the oil/fat vastly when lowered into it,
so that too much oil/fat may be absorbed.
• For that reason, do not put too big portions into
the fryer.
• Let the fryer regain optimum frying temperature
before you prepare a portion of deep frozen
food (15 minutes).
Set the temperature knob to the frying
temperature indications on the packaging of
the deep frozen food. If these indications are
not given, set the knob to the highest
temperature (i.e. 190 °C).
These instructions are also valid for certain
types of food which require careful preparation,
such as meat croquettes.
Deep frozen French fries are pre-fried and can
be fried in one step: at 190 °C for about
5 minutes.
• Deep frozen food often contains too much ice.
Shake off as much of the ice as possible in the
sink. Then lower the food into the oil/fat
carefully, as deep frozen articles can make the
hot fat/oil bubble and splash excessively.
Tips
• Pure vegetable fat or oil containing
polyunsaturated acids are often recommended
by health specialists.
Please note that these types of fat and oil must
be refreshed sooner than other types to
maintain their good qualities.
Also, a sticky and tenacious ridge of fat
