Gaggenau VF 411-610, Operation And Assembly Instructions

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4. Practical tips 

• The deep frying temperature range lies between

320 and 360 °F. The maximum temperature is 
380 °F. 

• According to the general recommendations for

healthy frying, a temperature of 350 °F should not
be exceeded (see cooking table). There should
be 100 g maximum of food per 1 litre of oil/fat and
it should only be fried until the food obtains a 
golden yellow.

• The surface will crust too fast if the frying fat is too

hot. Its interior, however, will remain raw. The food
will take on too much fat if the fat is too cold.

• If the fat is at the right temperature, its pores will

close swiftly when it is dipped in and a protective
crust will form. Thus, only a small amount of fat is
able to penetrate the food. Drain freshly deep
fried food on absorbant kitchen paper. This redu-
ces the amount of fat even more.

• Use heat-resistant oil or fat (with a smoke point of

at least 390 °F). Suitable e.g. peanut oil, palm oil or
coconut fat. Unsuitable e.g. native olive oil, soya
or wheat germ oil. 

• Replace the deep frying oil or fat completely if it

smells or tastes unpleasant, foams, begins to 
smoke at 340 - 350 °F or if the food you are deep
frying no longer becomes crispy despite having
set the correct temperature.
Smoking of the oil is not to be confused with water
steam which occurs when frying moist food.

• After every use of the deep fryer, remove any 

resulting remainders of food (e.g. bread crumbs)
from the oil or fat.

• If you would like to re-use the oil, filter the cooled

oil through a fine metal sieve.

• Do not salt or season the food or fill the basket

over the deep fryer. 

• The following foodstuffs are suitable for deep 

frying: small pieces of meat and fish, vegetables,
potatoes, pastries, fruit and breaded foodstuffs.

• The food to be fried should be completely 

covered with oil or fat, otherwise it will need to 
be turned after half of the frying time has elapsed
or pushed down using a second frying basket.

• During deep frying (from 340 °F), oil and fat takes

on neither an odour nor taste. So, you can deep fry
fish and fruits straight after one another. 

• Moist or frozen food leads to particularly excessive

foaming of the fat when it is inserted. Thoroughly
dry all moist foods and slowly dip in the filled 
basket several times. This prevents overflowing 
of the fat. Remove ice from frozen food. 

• Do not fry large quantities of food at the same 

time, so that the oil can circulate well and transfer
the heat quickly to the food. Shake the basket
throughout frying to prevent food sticking together
and to allow the oil to circulate better.

• After cooling down, close the appliance cover.

This is necessary for safety reasons and prevents
things from falling into the fat.