User manual PHILIPS HD4285

[. . . ] ⷠOnly use oils and fats which are recommended for deep fat frying. This information can be found on the packing of these oils/fats. ⷠAlways fill with oil or fat to the level between the two measure indications. Before you start frying, always check if there is still sufficient oil/fat in the fryer. [. . . ] - After the pilot lamp has extinguished for the second time (after 10-15 minutes) the oil/fat is at the correct temperature. For better overall browning, it is advised to lift and shake the basket a couple of times during frying (fig. Allow the fried food to drain for a while. If required you can shake the basket over the fryer to remove excess fat/oil (fig. - Remove the basket from the fryer and put the fried food in a colander with fat absorbing paper (e. - Clean the fryer after the oil or fat has cooled down sufficiently. - You can tilt the hand grip backwards and store it inside the frying basket. - You may wind the mains cord around the cord storage facility at the back of the appliance. "Cool Zone" Loose food particles do not turn charred in this fryer, so that the oil/fat will remain longer in good condition. The loose particles will gather in the "cool zone" below the heating element. After the appliance has cooled down, you can Type of food Chicken (fillet, drumsticks) Cheese croquettes Shrimp fritters Apple fritters Cheese fritters Fish fingers/fillet Meat balls Mussels Ball fritters Doughnuts **) French fries Cordon bleu Fish croquettes Meat croquettes Potato croquettes Sliced potato Wiener Schnitzel *) For frozen food the preparation times may be longer than indicated. **) For new French fries please refer to section "French fries". Remove the control unit with heating element and mains cord, lift the inner pan out of the appliance and pour the oil/fat through a fine sieve. Table In the table below is indicated what types of food can be prepared with the fryer and what temperature and preparation times should be chosen. the table also indicates the maximum quantity per preparation. You may deviate a little from these instructions, depending on the quantities to be prepared and on your personal taste. If you find different instructions (for the same quantities!) on the packaging of the food, follow these. french fries To obtain the nicest and most crispy French fries: · Use not too new potatoes. ⷠCut the potatoes first to thick slices and then to sticks. Rinse the sticks in a colander under the cold water tap: this will prevent the sticks from adhering to one another while frying. French fries should be prepared in two steps: - firstly at 160 °C (320 °F), during 8-10 minutes. [. . . ] Then fry two thin slices of bread (5-6 mm, or 0. Wait until all the air bubbles have disappeared and the bread is brown all over. Then take the bread out of the fryer and discard it. Now the oil/fat has a neutral taste again. [. . . ]