EnglisH9
Quantities, temperatures and frying times (Fig. 11)
In gure 11 you nd an overview of the quantities, frying temperatures and preparation times for
various types of food. Always stick to the information in this table or on the package of the food to
be fried.
cleaning
Let the oil or fat cool down for at least 4 hours before you clean or move the fryer.
Do not use any abrasive (liquid) cleaning agents or materials (e.g scouring pads) to clean the
appliance .
Do not immerse the fryer housing as init watercontains, electrical components and the heating
element.
1 Open the lid.
Lift the lid off the a12).ppliance (Fig.
Lift the frying basket out of the appliance.
Remove the condensed water container from the fry er13). and empty it (Fig.
5 Lift the inner bowl out of the appliance and remo 14).ve the oil or fat (Fig.
6 Clean the housing with a moist cloth (with some washing-up liquid) and/or kitchen paper.
Clean the lid with thethe basklter theet,, inner bowl and the condensed water container in
hot water with some washing-up liquid or in the dishwasher.
8 Rinse the parts with fresh water and dry them thoroughly.
Dishwasher-proof parts
- Lid
- Inner bowl
- Frying basket
- Condensed water container
storage
1 Put all parts back into/onto the fryer and close the lid.
Roll up the putcor d,it into the cord storage compartment and insert the cord in the cord
xing facility 15). (Fig.
Lift the fryer by its hand grips.
Frying tips
- For an overview of preparation times and temperature settings, see chapter Quantities,
temperatures and frying times.
- Carefully shake off as much ice and water as possible and dab the food to be fried until it is
properly dry.
- Do not fry very large quantities at one time. Consult chapter Quantities, temperatures and
frying times (the recommended quantity is indicated b-). y
Getting rid of unwanted avours
Certain types of food, particularly sh, can give the oil or fat an unpleasant avour. To neutralise the
taste of the oil or fat:
1 Heat the oil or fat to a temperatur e of 160C. |
ACEC
PHILIPS
