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Getting rid of unwanted flavours
Certain types of food, particularly fish, can give the oil or fat an unpleasant flavour. To neutralise the
taste of the oil or fat:
1
Heat the oil or fat to a temperature of 160°C.
Put two thin slices of bread or a few sprigs of parsley in the oil.
Wait until no more bubbles appear and then scoop the bread or the parsley out of the fryer
with a spatula.
The oil or fat now has a neutral taste again.
Home-made French fries
You make the tastiest and crispiest French fries in the following way:
1
Use firm potatoes and cut them into sticks. Rinse the sticks with cold water.
This prevents them from sticking to each other during frying.
Note: Dry the sticks thoroughly.
Fry the French fries twice: the first time for 4-6 minutes at a temperature of 160°C, the
second time for 5-8 minutes at a temperature of 175°C.
Let the French fries cool down before you fry them for the second time.
Put the home-made French fries in a bowl and shake them.
cleaning
Let the oil or fat cool down for at least 4 hours before you clean or move the fryer.
Never immerse the fryer housing or the timer in water.
Never use scouring pads, abrasive cleaning agents or aggressive liquids such as petrol or acetone
to clean the appliance.
1
Open the lid (Fig. 2).
Pull the lid upwards to remove it (Fig. 11).
Lift the frying basket out of the fryer (Fig. 8).
Pour out the oil or fat (Fig. 12).
cleaning the appliance
1
Clean the bowl, the lid and the frying basket with hot water and some washing-up liquid,
rinse them with fresh water and dry them thoroughly.
The lid and the frying basket can also be cleaned in the dishwasher.
Clean the housing of the fryer with a moist cloth (with some washing-up liquid) and/or
kitchen paper.
storage
1
Let the oil or fat cool down for at least 4 hours before you store the fryer.
Put all parts back into/onto the fryer and close the lid.
Push the cord into the cord storage compartment (Fig. 13).
Lift the fryer by its handles and store it in a safe, dry place (Fig. 14).
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