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OPERATING INSTRUCTIONS
62.9679.01_UL Seite 9
III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for deep frying. In operation the basket
is suspended.
The oil bath working temperature is adjustable. An additional
safety thermostat (STB) prevents unacceptably high tempera-
tures from being reached.
In the case of appliances with two troughs, these can be used
independently.
Accessories supplied:
- frying baskets,
- basket rest grid,
- cover,
- outlet pipe.
Additional equipment:
- GN container,
- oil strainer
2. OPERATION
D
For liquid gas operation also open the bottle or tank valve.
D Switch on gas burner (Chapters 2.1 and 2.2):
2.1 IGNITING THE PILOT BURNER
D Press in the knob (2/Fig.8) of the piezo igniter and turn it
clockwise to the stop.
D Hold the knob (2/Fig.8) pushed in for a few seconds.
D While still pressing, turn it to the left. The gas escaping at
the pilot burner will be ignited.
D After lighting the pilot flame, keep the rotary switch pushed
in for about 10 seconds more.
D If the pilot light goes out again, repeat the whole process.
2.2 IGNITING THE MAIN BURNER
D Turn the knob (2/Fig.8) anti-clockwise from position pilot
burner ignition to position main burner.
D Turn the knob (1/Fig.8) anti-clockwise from position 260°F
to the desired temperature setting.
2.3 TEMPERATURE SELECTION
With the knob (1/Fig.8) the temperature can be steplessly
adjusted between 230 and 360°F (110 and 180°C).
2.4 OPERATION
2.4.1 PREPARATION
D Raise fryer cover.
D Remove basket from the oil.
D Suspend it in the slots behind the hanger.
D Fill with oil up to the oil level mark (max. and min.).
Note
• Note max. and min. marking.
• The oil filling capacity is 3.7 or 6.1 gal (14 or 23) litres per
container.
• Animal or vegetable fats which are solid in the cold state
are less suitable for the fryer.
• The oil used must be replaced after each use.
• If the oil level is too low, fryer performance drops and the oil
gets overheated.
2.4.2 PREHEATING
D After main burner ignition, the frying oil is to be pre-heated
for 13 minutes at the maximum setting until the operating
temperature is reached.
3. DEEP FRYING PROCEDURE
D
Submerge the food in the oil, i.e. place it on the supporting
grid.
D Shake the food to and fro.
After the deep frying process:
D Lift the basket out.
D Shake it.
D Hang it in the suspension bracket to drain.
3.1 WORKING RULES
A large amount of food in the basket causes excessive
cooling of the oil. At low temperatures the food absorbs
fat and becomes unusable.
The maximum amount of food (chipped potatoes) to be fried is:
- for the 3.7 gal trough 3.5 lb
- for the 6.1 gal trough 6.5 lb
3.1.1 TEMPERATURES
- When prefrying at 300°F (150°C) fill the basket to 2/3
at most.
- For final frying at 350°F (180°C) fill the basket to 1/3 at
most.
1Knob
2 Piezo ignition
device
Fig.8 Operating panel
1
2
Food for deep frying
Temperature
setting (°C)
°F °C
Fish 340 170
Chicken thigh frozen 340 170
Cutlets 340 170
Chips frozen 350 180
raw, preliminary frying 320 160
Ready fry 350 180