User manual BIFINETT KH 2200 STAINLESS STEEL DEEP FRYER

[. . . ] A safety thermal cut-out switches off the deep fat fryer in the event of overheating (see section , , Safety"). These instructions show the maximum quantities for frying and must not be exceeded (see Table). When the deep fat fryer is in use, it must be kept out of the reach of children. Do not allow the cord to hang over the edge of a table or work surface on which the deep fat fryer is standing. [. . . ] The oil or fat is heated to the required temperature within 10 to 15 minutes. Whilst the deep fat fryer is heating to temperature, the temperature control light will go on and off several times. the indicator light remains lit as long as the heating element is heating. If the light does not light up for some time, the oil or fat has reached the set temperature. Only fry the next basket when the indicator light does not light up for some time. When using oil or liquid fat, the basket can remain in the deep fat fryer whilst heating. The basket can also be left in the deep fat fryer if the fat around the basket has solidified. Remove the basket from the deep fat fryer and fill the product to be fried. Do not exceed the maximum filling quantities specified in these instructions (see Table). Carefully replace the basket in the deep fat fryer and place the lid on the bowl. During the frying process, occasionally remove the basket from the oil or fat and carefully shake the contents. How to make delicious, crisp chips: · Potatoes intended for deep-frying should be nourishing and not show signs of sprouting. Part of the sugar, one of the primary substances responsible for the formation of acrylamide, is then released. First for 4-6 minutes at 160°C and then 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. Deep-frozen chips are pre-cooked and therefore only need to be deep-fried once. These oils and fats, however, lose their positive properties more quickly than other types and therefore have to be changed more frequently. If the deep fat fryer is used mainly for chips and the oil or fat is sieved after each use, it can be used 10 to 12 times. Oil or fat can generally not be used as long if it is used to fry mainly protein containing food products such as meat or fish. Change the oil or fat if it begins to foam when heated, develops a strange taste or smell or becomes dark and/or has a syruplike consistency. Used oil or liquid fat can be best disposed of by pouring it back into the original plastic bottle and sealing well. Solid fat should be allowed to solidify in the deep fat fryer and then removed ( e. [. . . ] The taste of the oil or fat can be neutralised 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. 175°C Spring rolls Chicken nuggets Mini snacks Meat balls (small) Fish fingers Mussels Coated squid rings Fish in batter Shrimps Apple rings Potato chips Aubergine slices Potato croquettes Meat/Fish croquettes Doughnuts Baked camembert (breaded) Cordon bleu Wiener Schnitzel Wait until the oil or fat is cold before cleaning. The control/heating element should never be immersed in water or cleaned under running water! [. . . ]