Bedienungsanleitung Princess 2267 (Seite 12 von 98) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Spanisch, Polnisch, Schwedisch, Norwegisch, Finnisch)

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Classic Multi Wonder Chef Article 2267N

the temperature indicator light will

illuminate and extinguish as the

thermostat maintains the appliance at

the set temperature.

4 When you have finished using the

appliance remove the plug from the wall

socket, and allow it to cool.

5 Allow the appliance to cool down

completely before you remove the

thermostat plug, since the temperature

sensor on the thermostat plug (the

central metal pin) becomes very hot.

Frying times and temperatures

The frying time depends largely on the

type and thickness of the ingredients. You

can always experiment with the time and

temperature until you achieve the best

results.

The thermostat is not calibrated in degrees

Celsius, but is instead marked with

graduations from 1 through 6. This is

because the actual temperature at a given

setting depends on a wide range of factors,

such as the ingredients in the pan and the

use of oil/butter or water, etc. The

indicative temperatures for each setting

are given in the following table:

Thermostat ºC ºC

setting oil & dry frying in water

1 110-125ºC 60-75 ºC

2 130-145ºC 100 ºC

3 160-170ºC 100 ºC

4 180-190ºC 100 ºC

5 200-210ºC 100 ºC

6 220-250ºC 100 ºC

Cooking tips

Small pieces of meat, fish, etc., will be

done more rapidly, and will be cooked

better than larger pieces.

Turning meat and fish only once whilst

frying will help prevent it from drying out.

This will also be avoided by turning over

the food with a spatula rather than pricking

it with a fork.

Frying or cooking fish for too long will make

it tough, and will spoil the flavour. In

general, fish is done when the tissue

readily separates (into layers) and has lost

its transparency or raw colour.

Frying/Grilling

Do not use more than a small quantity of

oil or frying fat when frying or grilling food.

Since the pan has a non-stick coating you

can also decide to dispense with oil or fat

altogether. The pan is not suitable for use

as a deep fryer or an oil fondue.

Coating fish with breadcrumbs, crumbled

rusks or flour before you fry it will protect

the fish from the heat and prevent it from

drying out. After frying the fish place it on a

piece of paper kitchen towel to drain.

Stir-frying

Stir-fried dishes are prepared by

continually stirring and turning until the

ingredients are done. Only a little oil is

required; the pan is set to a high

temperature. Put the meat or fish in the

pan, and turn it repeatedly until it is about

three-quarters done. You can then add the

further ingredients, such as carrots,

onions, mushrooms, paprikas, courgettes,

and/or a little thin sauce, etc., etc., and

continue cooking until the meat or fish is

done.

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