6
deposits may set above the fat / oil level.
We advise you to clean the inside of the fryer
after each use with hot water and a washing-up
agent. (Please refer to section "Cleaning".)
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general, the fat/oil will be tainted rather
quickly when frying food containing a lot of
protein (such as meat and fish). When the
oil/fat is mainly used to deep fat fry potatoes
and is filtered after each use, the oil/fat can be
used 10-12 times. However, do not use it for
over six months.
• Oil (after cooling down) can be poured into a
bottle and set fat can be wrapped in an old
paper.
• Always replace all fat/oil as soon as it starts
seething when heated; when it has got a rancid
smell or taste; when its colour has become dark
and/or when it has turned syrupy.
• Make sure that the food to be fried is as dry as
possible, before lowering it into the hot fat/oil.
• Clean the fryer with paper tissue. Do not forget
the inside walls.
• If you do no not use the deep fat fryer
frequently, you can best keep the oil in well-
closed (glass) bottles; preferably in the fridge.
Store fat in a well-closed (glass or stone) pot or
bowl. It is not advised to keep the fat/oil in the
fryer for a long time.
If the oil/fat has a taste...
Certain types of food (esp. fish) may lose some
fluid while being deep fat fried. This juice might
adversely affect the taste of food to be fried later
in the same oil/fat.
To remove (or rather to prevent) this taste heat
the oil/fat to 160 °C. Then fry two thin slices of
bread (5-6 mm). Wait until all the air bubbles have
disappeared and the bread is brown all over. Then
take the bread out of the fryer and discard it. Now
the oil/fat has a neutral taste again.
Cleaning
• Always remove the mains plug from the wall
socket before cleaning.
- Type HD 4283: Always remove the lid before
pouring out the oil/fat.
- Allow the fryer to cool down sufficiently.
- Pour out the oil or liquid fat.
- Wipe the outside of the fryer clean with a damp
cloth (if so required add some detergent) and/or
Temperature Type of food Max quantity per preparation Frying time *)
unfrozen frozen (minutes)
160 °C Chicken (fillet, 250 g 200 g 15-20
drumsticks)*
170 °C Shrimp fritters 4 pcs. 2-4
Mussels 12 pcs. 3-4
Meat balls (small) 10 pcs. 4-5
180 °C Cheese croquettes* 5 pcs. 3-4 pcs. 3-4
Apple fritters 4 pcs. 4-5
Fish fingers/fillet* 5 pcs. 3-4 pcs. 3-5
Cheese fritters 4 pcs. 2-4
Cordon bleu 2 pcs. 3-4
190 °C French fries** 350 g 250 g 5-6
Doughnuts 3 pcs. 2-3
Ball fritters 3 pcs. 2-3
Meat croquettes* 4 pcs. 3-4 pcs. 5-7
Fish croquettes* 5 pcs. 3-4 pcs. 4-5
Sliced potato* 350 g 300 g 4-5
Wiener Schnitzel 1-2 pcs. 3-5
*) For frozen food the preparation times may be longer than indicated.
**) For new French fries please refer to section "French fries".
