User manual BIFINETT KH 2200 STAINLESS STEEL DEEP FRYER

[. . . ] The deep fat fryer must be filled with oil or fat between the two marks on the inside of the bowl. Before switching on the deep fat fryer, always ensure that it is filled with sufficient fat or oil. 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). [. . . ] The correct frying temperature is shown on the deep-frozen food pack or in the table in these instructions. 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. Floury or firm potatoes should be used for deep-frying. After peeling the potatoes, cut them as desired (strips or slices). 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. This way they will all have a fine, even, golden colour. 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. [. . . ] The control/heating element should never be immersed in water or cleaned under running water!These parts must be cleaned with a moist cloth if necessary. Clean the lid, bowl, basket and body with washing up liquid in hot water. Rinse with clear water and dry thoroughly. [. . . ]