Items Supplied; The Basics Of Frying - Silvercrest SEF3 2000 D3 Bedienungsanleitung

WARNING! Risk of material
damage
Only use original accessories.
Always use a frying basket when frying.
The device is fitted with non-slip plastic
feet. As furniture is coated with a variety
of different varnishes and acrylics, and
treated with different cleaning agents, it
cannot be completely ruled out that
components are contained in some of
these substances that could damage
and soften the plastic feet. If necessary,
place a non-slip mat under the device.
Splashes of fat may occur during opera-
tion. You should therefore place the de-
vice on a surface that is resistant to both
heat and grease.
Frying oil and fat should not be dis-
posed of into drains or the toilet! The oil
or fat solidifies and can block the
drains.
Make sure that the surface under the de-
vice is dry.
Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
Do not clean using sharp objects or
abrasive cleaning agents.

4. Items supplied

1 deep fryer 9 including lid 1
1 large frying basket 4
2 small frying baskets 3
3 handles for the frying baskets 6
1 copy of the user instructions
8
GB

5. The basics of frying

Preparation of the food
• All food must be as dry as possible
when used for frying, because water
will deflagrate explosively if it comes
into contact with hot oil. Dry the food to
be fried and remove any ice from fro-
zen food.
• Deep-frozen food should be partially
thawed before frying so that the food
absorbs less oil. Remove as much water
and ice as possible before you put the
food into the deep fryer.
• Meat, fish, and vegetables should be
cut into small pieces.
• In case of breaded food, please make
sure that the breading sticks as tightly as
possible to the food to be fried. Any
breading falling off the food during fry-
ing contaminates the oil.
Frying time and frying
temperature
• For a tasty and healthy result, the infor-
mation on the packaging should be ob-
served very carefully when selecting the
temperature and the frying time.
• Only small quantities should be fried at
a time.
• The frying baskets 3/4 must not be
filled more than up to the MAX mark-
ing 5. If more food to be fried is put into
the basket, the temperature of the fat
will drop too much, the frying process
will take longer, and more fat will be
absorbed by the food to be fried.
• Acrylamide may be carcinogenic. In or-
der to reduce the formation of acryla-
mide as much as possible, both high
temperatures (of more than 170 °C) and
browning the food too much should be
avoided. With temperatures of more
than 175 °C, significantly more acryla-
mide will be formed.