Bedienungsanleitung Silvercrest SEF 2300 B2 - IAN 270289 (Seite 71 von 74) (Deutsch, Englisch, Holländisch, Französisch)

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• Assemble the parts again if you do not

want to store the frying fat in the oil con-

tainer14.

9.4 Re-using used frying fat

1. If you stored the frying fat outside of the

fryer, it should be melted first (as with

fresh fat) in a pan, before you fill it into

the fryer.

2. If you stored the frying fat in the fryer, it

must now be heated slowly and careful-

ly in order to avoid any splashes.

Let the fryer and the fat stand for a

while at room temperature, until the fat

has reached room temperature.

3. A fork should carefully be punched sev-

eral times into the surface.

4. Put the mains plug10 into the wall

socket and set the temperature controller

at a temperature of 130 °C.

5. Wait until the fat is melted completely.

Only then the temperature controller8

should be set at the frying temperature.

10. Disposal

The symbol showing a wheel-

ie bin crossed through indi-

cates that the product requires

separate refuse collection in

the European Union. This ap-

plies to the product and all ac-

cessories marked with this symbol. Products

identified with this symbol may not be dis-

carded with normal household waste, but

must be taken to a collection point for recy-

cling electric and electronic appliances. Re-

cycling helps to reduce the consumption of

raw materials and protect the environment.

Packaging

When disposing of the packaging, make

sure you comply with the environmental reg-

ulations applicable in your country.

11. Home-made fresh

French-fried potatoes

That's how the potatoes should

- The potatoes should have a firm skin

and not yet have sprouted.

- Floury or mainly waxy potatoes should

be used.

- The potatoes should not be too small

and be of approximately the same size.

This facilitates the processing.

1. Peel the potatoes.

2. Cut the potatoes into stripes or slices,

depending on your wishes.

3. Put the potatoes in water for approx.

1hour before frying.

4. Dry the potatoes, e.g. with a paper towel.

5. First frying process: The potatoes should

be fried for approx. 10 - 14 minutes at

a temperature of approx. 150 °C.

6. Take the frying basket18 out of the oil/

fat and hang it with the mount under the

handle17 on the front edge of the oil

container14 for dripping off.

7. Heat the oil/fat up to a temperature of

approx. 170 °C.

8. Second frying process: The potatoes

should now be fried again for approx.

3 - 4 minutes at a temperature of ap-

prox. 170 °C.

9. Finish the frying process as soon as the

desired browning level has been

reached.

NOTE: deep-frozen French-fried potatoes

need only be fried once.

12. Troubleshooting

If your device fails to function as required,

please try this checklist first. Perhaps there is

only a minor problem, and you can solve it

yourself.

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