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ENGLISH
–
Lift the basket (9) by setting the handle (10) to
the vertical position and let the surplus oil flow
down.
–
Holding the lid (2) with your hand, open it by
pressing the button (8). To avoid getting of
burns by hot steam, do not bend over the deep
fryer and do not hold the hands above the bowl
with oil (5).
–
Holding the handle (10), remove the basket with
ready products and put the ready products into
the corresponding cookware.
–
Turn the temperature control knob (7) to the left
till bumping and unplug the unit.
–
Let the unit cool down.
TIPS
Oil
Use vegetable oil of high quality, refined oil is pre-
ferred.
–
Pour oil into the bowl (4) before switching the
unit on.
–
Filter oil after each usage.
Perform filtration of oil in the following way:
•
After cooking products unplug the unit and let
the oil cool down completely.
•
Put filter paper or a thin cotton cloth into a metal
sieve or a strainer and filter the oil.
–
Do not mix up different types of oil.
–
At long intervals between cooking of product
portions, switch the deep fryer off by pressing
and holding the button (6) till the indications on
the display change to zero (the indicator (5) will
go out).
–
Products with high content of water (for in-
stance, potatoes), should be fried in small in-
tervals, periodically taking out the basket and
shaking the content of the basket.
–
After frying of a portion of products, remove the
remaining of products from the oil immediately,
this way you can prolong service life of oil.
–
Regularly change oil (approximately after 8-12
applications).
–
Oil should be changed if it starts bubbling while
heating, if it has unpleasant taste or odor, as well
as if it darkened or became dense.
–
If you use the deep fryer seldom, store oil or fat
in closed plastic or glass bowls in a cool place
(preferably in a fridge).
–
Do not store oil in the deep fryer.
Cooking recommendations
–
Use high quality refined vegetable oil (for in-
stance, sunflower seed or corn oil).
–
When frying several types of products, at first
put products, which require lower processing
temperature.
–
Before frying a new portion of products wait 3-5
minutes for oil to heat up to the required tem-
perature. When the indicator (5) becomes green,
start cooking a new portion of products.
–
If products have been preliminarily heat treated,
as a rule, they require higher temperature of fry-
ing and less cooking time than raw products.
Cooking time
Products
Temperature
°C
Weight
(g.)
Approximate
frying time
(min.)
Shrimps
130
250
3~5
Onions
140
150
3~4
Mushrooms 140
300
6~8
Fish fillets
150
250
5~6
Fish fillet
battered
150
250
6~8
Fish cakes
150
250
6~8
Meat lumps 170
400
7~10
Steak
170
250
7~10
Pieces of
chicken
fillet in rusk
flour
180
190
300
300
7~10
8~10
French fries 190
700
10~12
Note:
The table shows time of frying in hot oil (the
indicator (5) lights green). Watch the cooking
process and correct the cooking time by yourself.
Chips
To make tasty crisp chips, follow these recommen-
dations:
–
Cut potatoes in approximately 0,5 mm thick
slices. Do not use new potatoes.
–
Rinse the cut potatoes under a cold water jet
(it will prevent several slices from sticking dur-
ing cooking).
–
Dry cut and washed potatoes, using a clean
dish-towel.
Frozen products
–
Frozen products should be completely defrosted
preliminary, to avoid splashing of hot oil.
–
Set oil heating temperature as specified on the
package of the product. If there are no such rec-
ommendations on the package, set the cooking
temperature to 190°C.
–
Before starting cooking the next portion of prod-
ucts, wait till oil heats up to the preset tempera-
ture and the indicator (5) lights up green.
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