Évaluations - 0, GPA: 0
(
)
)
|
Facilité d'utilisation
linoleic acid), such as soy oil, peanut oil, maize oil or sunflower oil. Because oil and fat lose their favourable proper ties rather quickly, you have to change the oil or fat regularly (after 10-12 times). Always change the oil or fat if it star ts foaming when it is heated, if it has a strong smell or taste or if it turns dark and/or syrupy. EnglisH solid fat You can also use solid fr ying fat. In that case, extra precautions are necessar y to prevent the fat from spattering and the heating element from overheating or becoming damaged. 1 2 3 4 resolidified fat with a fork to prevent this (Fig. 8). If you want to use new blocks of fat, melt them slowly over a low heat in a normal pan. Pour the melted fat carefully into the fryer. Store the fryer with the resolidified fat still in it at room temperature. If the fat gets very cold, it may start spattering when it melts. Punch some holes in the Be careful not to damage the inner bowl with the fork. using the appliance Frying Hot steam escapes from the filter in the lid during frying. 1 2 Take the entire cord from the cord storage compartment and put the plug in the wall socket (Fig. 9). Set the on/off switch to ‘I’ to switch on the fryer (Fig. 10). The power-on light in the on/off switch goes on. ,3 Set the temperature control to the required temperature (Fig. 11). For the required temperature, see the package of the food to be fried or the food table at the end of this booklet. The temperature light is on. , Note:You can leave the basket in the fryer while the fryer heats up. 4 5 6 7 Wait until the temperature light goes on (this takes 10 to 15 minutes). With the lid still on the fryer, lift the basket and place it on the bracket. Take the lid off the fryer (Fig. 12). Remove the basket from the bracket and put the food to be fried in the basket. Do not fry very large quantities at one time. Consult the food table at the end of this booklet (the recommended quantity is indicated by -). Note: Dry ingredients thoroughly before you fry them. Note: Remove all excess ice from frozen ingredients before you fry them. 8 9 Place the basket back onto the bracket. Do not lower the basket into the oil or fat yet (Fig. 13). Put the lid on the fryer. 10 Lift the basket off the bracket and lower it into the oil or fat. During fr ying, the temperature light comes on and goes out from time to time. This indicates that the heating element is switched on and off to maintain the correct temperature. EnglisH after frying Put the fried food in a bowl or colander lined with grease-absorbing paper, e.g. kitchen paper. If you want to fry another batch, wait until the temperature light comes on and goes out again. If you want to stop frying, set the on/off switch to ‘O’ to switch off the fryer (Fig. 15). The power-on light is out. Put the basket in the fryer. Close the lid. Unplug the appliance after use. Beware of hot steam and possible spattering of the oil. 1 Take the lid off the fryer. 2 Carefully remove the basket from the fryer (Fig. 14). To remove excess oil or fat, shake the basket over the fr yer or put the basket in the draining position by placing it in the bracket on the inside of the inner bowl. 3 4 5 ,6 7 8 Note: If you do not use the fryer regularly, we advise you to remove the oil or liquid fat. Store the oil or liquid fat in well-closed containers, preferably in the refrigerator or in a cool place. Frying tips -For an over view of preparation times and fr ying temperatures, see the food table at the end of this booklet. -Carefully shake off as much ice and water as possible and dab the food to be fried until it is properly dr y. -Do not fr y large quantities at one time. Do not exceed the quantities mentioned in the food table at the end of this booklet ( -indicates the recommended quantity). getting rid of unwanted flavours Cer tain types of food, par ticularly fish, can give the oil or fat an unpleasant flavour.To neutralise the taste of the oil or fat: 1 2 3 with a spatula. Heat the oil or fat to a temperature of 160°C. Put two thin slices of bread or a few sprigs of parsley in the oil or fat. Wait until no more bubbles appear and then scoop the bread or the parsley out of the fryer The oil or fat now has a neutral taste again. Home-made French fries You make the tastiest and crispiest French fries in the following way: 1 Use firm potatoes and cut them into sticks. Rinse the sticks with cold water. This prevents them from sticking to each other during fr ying. Note: Dry the sticks thoroughly. 2 Fry the French fries twice: the first time for 4-6 minutes at a temperature of 160°C, the second time for 3-4 minutes at a temperature of 175°C. Let the French fries cool down before you fr y them for the second time. 3 Put the home-made French fries in a bowl and shake them. 10 EnglisH Cleaning Let the oil or fat cool down for at least 4 hours before you clean or move the fryer. Do not use any abrasive (liquid) cleaning agents or materials (e.g scouring pads) to clean the ...