Reassemble the deep fat fryer by inserting the bowl, control/heating element and
finally the basket.
Attach the handle by folding it into the basket.
Coil the power cord and insert it together with the plug back into the cable storage.
Lift the deep fat fryer with the aid of the side carrying handles.
Store the deep fat fryer with the lid closed. This will keep the inside of the deep fat
fryer clean and dust-free.
TIPS
HOME-MADE CHIPS
HOW TO MAKE DELICIOUS, CRISP CHIPS :
Potatoes intended for deep-frying should be nourishing and not show signs of
sprouting.
Floury or firm potatoes, cut them as desired (strips or slices).
Lay the potatoes in water for approx, one hour before use. Part of the sugar, one of
the primary substances responsible for the formation of acrylamide, is then released.
Allow the potatoes to dry thoroughly.
Always deep-fry home-made chips twice.
First for 4-6 minutes at 160°C and them 2-4 minutes at a maximum of 175°C.
When deep-frying for the second time, lift the basket out of the deep-fryer a few
times and shake to loosen the chips. This way they will all have a fine. Even, golden
colour.
Deep-frozen chips are pre-cooked and therefore only need to be deep-fired once.
Please follow the instructions on the packet.
Deep-frozen products (-16 to -18°C) cool the oil or fat considerably and therefore do
not fry quickly enough and can absorb too much oil or fat.
This can be prevented as follows :
Do not fry large quantities at one time (see table)/
Heat the oil at least 15 minutes before adding the product.
Set the thermostat to the temperature specified in these instructions or on the
product pack.
Preferably allow the deep-frozen product to defrost at room temprature. Remove as
much ice and water as possible before placing the product slowly and carefully in the
deep fat fryer as deep-frozen products have the tendency to cause the hot oil or fat to
abruptly bubble fiercely.
How to remove undesired tastes
Some foodstuffs, particularly fish, release liquids whist being fried. These liquids collect in the
frying oil or fat and affect the smell and taste of other products subsequently fried in the same
oil or fat. The taste of the oil or fat can be neutralized as follows :
Heat the oil or fat to 160°C and add two thin slices of bread or some parsley to the deep fat
fryer. Wait until the oil or fat stops bubbling and remove the bread or parsley with a slotted
spoon. The taste of the oil fat is now neutral again.
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids
(e. g. linoleic acid). These oils and fats, however, lose their positive properties more quickly
than other types and therefore to be changed more frequently. The following information is for
guidance :
Change the oil or fat regulary if the deep fat fryer is used mainly or chips and the oil or
fat is sieved after each use. It can be used 10 to 12 times.
Do not use the oil or for longer than six months. Observe the instructions on the pack.
Oil or fat can generally not be used as long if it used to fry mainly protein containong
food products such as meat or fish.
Do not mix fresh oil with used oil.
Change the oil or fat if it begins to foam when heated, developos a strange taste of
smell or becomes dark and/or has a syrup like consestency.
Disposal
Used oil or liquid fat can be best disposed of by pouring it back onto the original plastic bottle
and sealing well. Solid fat should be allowed to solidify in the deep fat fryer and then removed
e. g. with a spoon or spatula and wrapped in newspaper.
Table
This table shows the food product quantities and required temperature and frying times.
If the instructions on the product pack should deviate from the values shown in this table, the
instructions on the pack should be followed.
