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Verfügbare Sprachen
ENGLISH
Put the food products into the basket.
7.
Carefully put the basket into the bowl; avoid
8.
splashing.
After you finish frying, let the excess oil and
9.
fat drip off the basket.
Set the switch to the "0" position and discon-
10.
nect the unit.
Note:
Remove the handle from the basket to start
frying with closed lid; attach it again when you
finish frying.
During the repeated frying wait until vegetable oil
or fat reach the desired temperature level each
time you put a new portion of food into the unit.
RECOMMENDATIONS
VITEK recommends to use vegetable oil instead
of fat if the unit operates in deep frying mode.
When using solid fat, it is necessary to observe
the following safety measures to prevent splash-
ing of fat during melting.
Before first frying, melt pieces of fat in a
1.
separate cookware at low heat.
Pour the melted fat into the bowl of the deep
2.
fryer. Avoid fat splashing.
Make sure that the melted fat level matches
3.
the minimum mark. Switch the unit on and
start frying. If you use fat congealed in the
frying bowl, do the following:
•
Puncture the congealed fat in several
place with a piercing object.
•
Close the deep fryer lid and set low frying
temperature to gradually melt the fat.
•
When the fat is melted, you can set higher
frying temperature.
Note: If there is congealed fat left in the deep
fryer, store it at ambient temperature.
OIL REPLACEMENT
Expiry date of vegetable oil or fat depends on the
amount and type of frying. It is recommended to
filter vegetable oil from time to time to remove
appearing admixtures. Store the deep fryer with
closed lid to prevent oil or fat from dust pollution
that deteriorates them.
It is recommended to replace oil in case of
darkening, appearance of odor or bad taste of
products.
Do not add fresh oil or fat to the already used oil
or fat. Pour out oil through the spout.
Do not pour used vegetable oil or fat into a toilet
bowl or sink, Pour them into a closed dish and
put them into the waste container.
PRACTICAL ADVICE
•
Make sure that your products are dry before
putting them into vegetable oil or fat.
•
To prevent sticking of potatoes, wash them
before frying.
•
It is recommended to fry products with high
content of water, such as potatoes, in two
stages:
–
Warm vegetable oil up to the maximum tem-
perature and put potatoes into it for five min-
utes. Then take out the potatoes, wait until
the vegetable oil warms up to the maximum
temperature again and put the potatoes into
the oil again till the browning finishes.
•
It is not necessary to defrost frozen prod-
ucts but it is recommended to fry them in
two stages.
Fondue MODE
DEFINITION AND TYPES
You can define as fondue all foods that are taken
together and the ingredients of such products
are smeared with various preliminary cooked
sauces. Such definition includes the following
fondue types.
Traditional fondue:
(+60°С -140°С)
Cheese fondue
–
Chocolate fondue
–
–
Sauce fondue
Fondue a la Bourguignonne
(+140°С – Мах °С)
–
Meat fondue 170°С
Fish fondue 180°С
–
To cook fondue, place the fondue unit for sup-
porting forks above the bowl as shown in the
picture.
Note:
Do not touch the Fondue unit when the unit is
operating. You can get burnt.
4
To cook Traditional fondue, i.e. with cheese,
chocolate or sauce, it is necessary to set the
temperature control to lower temperature typical
for this type of Fondue (from 60°С to 140°С). To
cook Fondue a la Bourguignonne, i.e. with meat
or fish, set the temperature control to higher
temperature typical for regular frying (from 140°С
to Max°С).
CLEANING AND CARE
Before you put deep fryer for storage after use,
wait until vegetable oil, fat or sauce cool down.
Lower the basket handle and put it inside the
bowl, wind the power cord and close the lid. Side
handles make it easier to transport the unit.
Before you start cleaning the unit, make sure that
it has cooled down completely, is unplugged and
the power cord is wound entirely.
Cleaning the bowl, the basket and the lid
Every time you replace oil it is recommended
to clean the bowl and the basket with hot water
using detergents for cookware.
Before you fill the bowl with vegetable oil, fat or
sauce again, make sure it is completely dry.
Cleaning the body
Wipe the body with a wet cloth or paper; do not
use detergents or abrasive products. Avoid con-
tact with water or any other liquid.
Cleaning the lid and the fat filter
Your unit is equipped with permanent steam
filter. It is recommended to regularly clean this
filter. For this:
Remove the lid.
1.
Immerse the lid completely in hot soapy water
2.
for ten minutes.
Then wash the lid thoroughly with water and
3.
dry it.
Note: Do not immerse the unit into water or
other liquids. Do not wash the basket in a dish
wash machine.
PRACTICAL ADVICE
Here are several principal pieces of advice and
some recipes for different fondue types:
•
FONDUE a la Bourguignonne OR
VEGETABLE OIL FONDUE
Cooking:
ENGLISH
Optimal temperature: Depending on food prod-
ucts used for fondue.
Vegetables 160 °С
Meat 170°С
Seafood 180 °С
To cook vegetable oil Fondue, add small pieces
of meat, fish, seafood or other products for fry-
ing to hot oil.
•
MEAT FONDUE
Optimal temperature: 180° С.
Do not add spices to meat before frying.
Adding salt causes oil splashing.
Pepper pollutes vegetable oil.
Herbs get burned in oil and add burnt taste to
meat.
It is common to use 2 forks. One fork is used for
frying meat, another one – for eating.
•
FISH FONDUE
Optimal temperature: 190° С.
Use fish that does not crumble on the fork, such
as trout or cod.
Firm flesh fish: Eel, plaice,
halibut, tuna fish, swordfish, grey mullet.
Crustacea (Craw fish, shrimps, lobsters, etc.)
should be fresh.
Mollusks (Mussels, etc.) are boiled
preliminarily.
•
BOUILLON FONDUE
Cooking:
Optimal temperature: 100° С. To cook Bouillon
fondue, cook home-made bouillon to taste,
then add small pieces of meat, fish, seafood and
other ingredients to the bouillon to boil them.
Note:
Add dry herbs to the bouillon at the beginning.
Fresh herbs are served separately or are added
to the bouillon when it is served on the table.
You can spice pieces of products before dipping
them in sauces; the bouillon will therefore get
stronger each time.
•
CHEESE FONDUE
Ingredients:
200 g. Gruyere cheese
100 g. Emmental cheese
100 g. Cheddar cheese
5
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