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Storage
1
Put all parts back into the fryer and put the lid on the fryer.
2
Roll up the cord, put it into the cord storage compartment and insert the plug in the plug
fixing facility.
3
Lift the fryer by its handles.
4
Store the fryer with the lid on it. In this way the inside of the fryer will stay clean and free
from dust.
Frying tips
For an overview of preparation times and temperature settings, see the table at the end of these
instructions for use.
Home-made French fries
You will 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 will prevent them from sticking to each other during frying.
Dry the sticks thoroughly.
B
2
Fry the French fries twice: the first time for 4-6 minutes at a temperature of 160cC, the
second time for 5-8 minutes at a temperature of 175cC.
3
Before you start the second frying cycle, put the home-made French fries in a bowl and
shake them.
Frozen food
Frozen fries have already been precooked, so you will only have to fry them once in accordance
with the instructions on the package.
Food from the freezer (-16 to -18cC) will cause the oil or fat to cool down considerably when it is
immersed in it. Because the food does not sear right away, it may also absorb too much oil or fat.
Take the following measures to prevent this:
-
Preferably allow frozen food to defrost at room temperature before frying, unless stated
otherwise on the package of the food to be fried.
-
Carefully shake off as much ice and water as possible and dab the food to be fried until it is
properly dry.
-
Do not fry very large quantities at one time (consult the table with preparation times and frying
temperatures at the end of these instructions for use).
-
Select the frying temperature mentioned in the table at the end of these instructions for use or
on the package of the food to be fried. If there are no instructions, select a temperature of
190cC.
-
Lower the food into the oil or fat very gently, since frozen food may cause the hot oil or fat to
start bubbling violently.
Getting rid of unwanted flavours
Certain types of food, particularly fish, can give the oil or fat an unpleasant flavour.To neutralise the
taste of the oil or fat:
1
Heat the oil or fat to a temperature of 160cC.
ENGLISH
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