Operation Manual

Cooking hints

Changing the oil or fat

The oil or fat must never fall below the minimum level, when this

occurs top up with new oil. It is advisable to change the oil regu-

larly to maintain the quality and taste of the food. The length of

time the oil or fat last depends on what is fried.

For example, the oil must be changed more often if food coated

in breadcrumbs is fried frequently.

Oil deteriorates if constantly reheated, we advise that the oil be

completely changed after every 5/8 uses or it should be complete-

ly changed in the following circumstances:

• unpleasant odour

• smoke when frying

• oil becomes dark in colour

How to fry correctly

• It is important to follow the recommended temperature for

every recipe. If the temperature is too low, the food absorbs

oil. If the temperature is too high a crust quickly forms on the

outside while the inside remains uncooked.

• The food being fried must only be immersed when the oil has

reached the right temperature, i.e. when the indicator light

switches off.

• When frying small quantities of food, the temperature of the

oil must be set lower than the temperature indicated to avoid

the oil boiling too violently.

• Do not overfill the basket.This would cause the temperature

of the oil to drop suddenly, resulting in fried food which is too

greasy and not evenly fried.

• Check that the food is sliced thinly or of even thickness, food

which is too thick cooks badly on the inside, despite looking

cooked, while food of an even thickness reaches the ideal

cooking point at the same time.

• Dry the food completely before immersing it in the oil

or fat, as damp food becomes soggy after cooking (especially

potatoes).

Food with a high water content (fish, meat, vegetables) should

be coated in crumbs or flour, being careful to remove the

excess breadcrumbs or flour before immersing it in the oil.

Electric Fryer F17331

GB-5725111500 30-09-2003 14:23 Pagina 8