Philips HD 4289 Gebrauchsanweisung Seite 7

It will melt along the edges and no longer stick
to the wall.
• Always replace all fat/oil as soon as it starts
seething when heated; when it has got a rancid
smell or taste; when its colour has become dark
and/or when it has turned syrupy.
• Make sure that the food to be fried is dry,
before lowering it into the hot fat/oil.
• Clean the fryer with paper tissue. Do not forget
the inside walls.
• If you do no not use the deep fat fryer
frequently, you can best keep the oil in well-
closed (glass) bottles; preferably in the fridge.
Store fat in a well-closed (glass or stone) pot or
bowl. It is not advised to keep the fat/oil in the
fryer for a long time.
If the oil/fat has a taste...
Certain types of food (esp. fish) may lose some
fluid while being deep fat fried. This juice might
adversely affect the taste of food to be fried later
in the same oil/fat.
To remove (or rather to prevent) this taste heat
the oil/fat to 160° C / 320° F. Then fry two thin
slices of bread (5-6 mm, or 0.25 "). 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.
Oil/fat condition indicator
Your fryer is equipped with an oil/fat condition
indicator to remind you when to refresh the oil or
fat.
While your fryer heats the oil or fat, the green
section of the indicator is gradually ousted by the
red section. This corresponds with the ageing
process of oil or fat.
- Discard the old oil/fat when the indicator shows
fully red (fig. 11). Of course, you can safely
finish frying.
- Do not forget to reset the oil/fat condition
indicator to green after refreshing the oil/fat.
Press the reset button (fig. 12).
Please note:
• Frying food which contains much protein (e.g.
fish, meat), frying at too high temperatures and
charred particles may make it necessary to
advance oil/fat refreshment.
• The indicator is optimized for normal quality
oil/fat.
However, pure vegetable fat or oil containing
polyunsaturated acids are often
Downloaded from www.Manualslib.com manuals search engine
recommended by health specialists.
Please note that these types of fat and oil
must be refreshed sooner than other types to
maintain their good qualities. Also, the fryer
must be cleaned more frequently.
Cleaning
- Remove the mains plug from the wall socket.
Allow the fryer to cool down sufficiently.
- Pour out the oil or liquid fat.
- Wipe the outside of the fryer clean with a damp
cloth (if so required add some detergent) and/or
paper tissue.
- Remove fat / oil residue from the inside of the
fryer with a spatula and kitchen paper.
- Pour hot water with a washing-up agent into the
fryer. Ensure that the level of this soapy water
is a little higher than that of the oil / fat you have
used.
- Allow the soapy water to act for 30 to 45
minutes.
- Wash the inside with a brush.
- Empty the fryer and rinse it with hot water.
(Do not rinse under the tap: use e.g. a cup for
this purpose.)
Ensure that water does not enter the appliance.
• Wash the frying basket in hot water with a
washing-up agent and rinse it well. Do not clean
the basket in a dishwasher.
• Always dry the inside and the outside of the
fryer thoroughly after cleaning.
Permanent filter
Your deep fat fryer is equipped with a permanent
vapour filter.
We advise you to clean this metal filter at regular
intervals.
- Press the release button to open the fryer lid
(fig. 2).
- Put the lid in upright position and pull it out of its
hinges (fig. 9).
- Put the entire lid into hot soapy water and let it
be there for 5 - 10 minutes (fig. 13).
- Rinse the lid with hot water. Shake the
remaining water out of the lid and let it dry.
Wiring Instructions (for UK only):
Please turn to page 2
7