User manual RUSSELL HOBBS 14559

[. . . ] instructions 2 Read the instructions and keep them safe. If you pass the fryer on, pass on the instructions too. Remove all packaging, but keep it till you know the fryer works. important safeguards Follow basic safety precautions, including: 1 The fryer must only be used by a responsible adult. Use and store it out of reach of children. [. . . ] 40 Close the lid and press down till the latch clicks into place. 41 Press the handle release button, and lower the handle slowly. This will lower the basket into the oil. 42 If you've finished, unplug the fryer and leave it to cool down before cleaning. 43 If you want to fry another batch of food, check the oil level and top up as necessary. frying guide the wrong way 44 Bring the oil to the ideal frying temperature. You've got an extra 25% of the original mass sharing the heat, so the temperature plummets. 46 The thermostat recognises this, turns the element on, and it tries to bring the whole mass back up to frying temperature. 47 The oil, being a liquid, heats up fairly uniformly. 48 The food, as it's solid, heats up from the outside in. 49 The heat causes a skin to form on the outside of the food: a) the skin prevents moisture leaving the food b) so it takes even longer for the food to reach temperature c) so the skin gets thicker d) so it becomes even more difficult for the moisture to escape e) so some of the moisture is trapped forever f) so your food is soggy 7 50 That's only half the story. 51 When you put food into the fryer, you should see bubbles. 52 This is steam, formed when the moisture inside the food heats up. 53 This steam normally prevents oil from soaking into the food. 54 If the food heats up slowly, there's not enough steam, so more oil soaks into the food, so it gets even soggier. the right way 55 Bring the oil to the ideal frying temperature. 56 Put a single layer of cold food into the basket. You've got an extra 8% of the original mass, so the temperature only drops a little. 57 The thermostat turns the element on, and bring the whole mass back up to frying temperature very quickly. 58 Steam forms inside the food, keeping the oil out. 59 The food cooks uniformly ­ firm and crisp. coatings 60 Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects the food, helps prevent juices leaking into the oil, and gives a crisp tasty result. Generally, coatings won't stick to frozen foods. seasoned flour 61 Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use on its own to coat small whole oily fish like whitebait. egg and breadcrumbs 62 Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. [. . . ] 20 Wash the bowl, filter cover and basket in warm soapy water, rinse thoroughly and leave to dry. 21 Wipe all other surfaces with a damp cloth. dishwasher 22 You may wash the basket in a dishwasher. 23 If you use a dishwasher, the harsh environment inside the dishwasher will affect the surface finishes. The damage should be cosmetic only, and should not affect the operation of the fryer. reassembly 24 You must replace the bowl with the arrow b on the left flange pointing toward the lid, otherwise the fryer won't work properly. [. . . ]