Roto Fryer
F28311
10
to get rid o
f splashes and any little dribbles of oil or conden-
sation.
Model with non-stick boiler pan
To clean the boiler pan use a soft cloth with a neutral detergent.
Never using objects or abrasive detergents.
Cooking hints
How long the oil or fat lasts
The oil or fat must never go below the minimum
level.
From time to time it is necessary to renew it completely.
The length of time the oil or fat lasts depends on what is fried.
Breading, for example, dirties the oil more than simple frying.
As for all types of fryer, the oil deteriorates if it is reheated several
times.Therefore, even if it is used and filtered correctly, we recom-
mend replacing it completely fairly often.
Since the deep fryer works with little oil, due to its rotating basket,
there is the considerable advantage that you only have to get rid of
about half the amount of oil that you would with the other deep
fryers on the market.
How to fry correctly
Important
: Oil and water mixing can cause hot oil to spray out
during frying.
• It is important to follow the recommended temperature for
every recipe. If the temperature is too low, the fried food
absorbs oil. If the temperature is too high a crust quickly forms
on the outside while the inside remains uncooked.
•
The food which is to be fried must only be immer-
sed when the oil has reached the right temperatu-
re, i.e. when the indicator light goes off.
• Do not overfill the basket.This would cause the temperature
of the oil to drop suddenly, resulting in fried food which is too
greasy and not uniformly fried.
• When frying small quantities of food, the temperature of the
oil must be set lower than the temperature indicated to avoid
the oil boiling too violently.
• Check that the food is thinly sliced and of even thickness, as
food which is too thick cooks badly on the inside, despite loo-
king nice, while food of an even thickness reaches the ideal
cooking point all at the same time.
•
Dry the food completely before immersing it in
the oil or fat,
as wet food becomes soggy after cooking
(especially potatoes). It is advisable to bread or flour food
which has a high water content (fish, meat, vegetables), being
careful to remove the excess bread or flour before immersing
it in the oil.
