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CAUTIONS FOR FRYING
Only oil or vegetable fat should be used for frying.
Amount of oil / fat min. 2 - max. 2.5 l.
Avoid mixing different types of oil / fat. It is important
to fry at the right temperature for good results.
Temperature too low: the food to be fried cooks too
slowly and absorbs oil / fat.
Temperature too high: the food forms a dark crust
too quickly and the inside is not cooked.
Do not use the fryer cover when cooking.
Almost all foods can be fried, e.g. chicken, fish, meat,
vegetables, fruit, potatoes. Watery products are less
suitable.
Dry the food to be fried well before cooking, shake off
any excess flour, press down bread-crumbs well.
If you intend to fry large quantities at any one time, it
is wise to remove the basket after a few minutes, so
that the oil can return quickly to its initial temperature.
In this way food fried will be more crispy.
The oil must be changed when food no longer
becomes crispy (even when the temperature is
adjusted correctly) or when the oil turns slightly dark-
coloured.
HOW TO FRY
First of all set the desired temperature and wait until
the oil has reached this temperature.
Put the frying basket into the oil with the food to be
fried. When frying is done, lift the basket and shake it
lightly to drain off the excess oil.
Hook the basket on the hanging device to drain the
remaining oil.
6
USE
CAUTION:
In case of hotplate glass breakage:
●shut immediately off all burners and any electrical
heating element and isolate the appliance from
the power supply;
●do not touch the appliance surface;
●do not use the appliance.
CAUTION:
do not place the glass directly on the unit.
The bottom of the hob must rest on
the unit.
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