User manual DE DIETRICH DTI1101X

[. . . ] To guarantee the electrical safety of this appliance; continuity must exist between the appliance and an effective grounding system. It is imperative that this basic safety requirement be met. If there is any doubt, have the electrical system of the house checked by a qualified electrician. The manufacturer cannot be held responsible for damages caused by the lack, or inadequacy of, an effective grounding system. [. . . ] In areas subject to infestation by cockroaches or other vermin, keep the appliance and its surroundings clean at all times. Any damage caused by pests will not be covered under warranty. Do not use a steam cleaner to clean the appliance. Steam could penetrate electrical components and cause a short circuit. 6 IMPORTANT SAFETY INSTRUCTIONS Further safety notes Make certain that the power cords of small appliances do not come in contact with or get caught in the oven door. Always make sure food is cooked thoroughly before eating. Cook pork thoroughly to ensure that it is safe to eat. Do not store or transport hot oil in plastic containers. Frying oil is no longer usable and must be replaced when it becomes dark and thick, smells unpleasant, or froths and smokes at a temperature of 340 °F (170 °C) or less. Oil and fat can block the drain pipes or cause septic problems. Consult your local sewage or sanitation authority for the proper disposal of oil or fat. Allow hot oil to cool before draining the fryer. Once the temperature indicator light goes out the oil has reached temperature. ^ Place the frying basket containing the food into the hot oil. If the oil froths a lot, briefly remove the basket from the reservoir and slowly reimmerse. ^ Remove the basket from the hot oil when the food has finished cooking. Give the basket a slight shake to remove excess oil. Hang the basket from the basket support. Protect your hands by wearing oven mitts and emove hot food using the proper utensils. ^ When no longer dripping, place the food on paper towels to soak up excess oil. 11 Using the fryer Fresh food Steak fries French fries Chicken fingers Unbreaded, turkey cutlets Veal cutlets Cheese sticks Mushrooms Doughnuts Jelly doughnuts Apple fritters Banana fritters Raw vegetables, in batter Frozen food Steak fries French fries Fish sticks Unbreaded, fish fillets Calamari Quantity 1 lb. (500 g) 4 pieces 5 pieces 4 pieces 2 pieces 1 lb. (500 g) Temperature °F (°C) 355 (180) 355 (180) 355 (180) 355 (180) 355 (180) 355 (180) 355 (180) 335 (180) 335 (180) 355 (180) 355 (180) 355 (180) Frying time in minutes 4-6 3-5 8-10 3-5 5-7 2-3 2-3 6-8 6-8 6-8 3-4 8-10 Quantity 1 lb. (250 g) Temperature °F (°C) 355 (180) 355 (180) 355 (180) 355 (180) 335 (180) 355 (180) Frying time in minutes 4-6 8-10 3-4 4-6 3-5 2-3 Please note: Times given are only a guide. Actual cooking times will vary depending on the size and quantity of the food being cooked. 12 Using the fryer Frying tips ­ The oil must be hot enough to seal and cook the food quickly. [. . . ] ^ When finished cleaning, lower the heating element and slowly pour the filtered oil back into the reservoir. Check the level and add fresh oil as necessary. Place the lid on the fryer to protect the oil. Change the oil when it: ­ is very dark and does not pour easily. Wash out the reservoir using a sponge or a soft non-scratching brush. [. . . ]