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KH 2200
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KH 2200
Frying
• Switch on the deep fat fryer at the on/off switch. The green
indicator light will light up.
• Set the thermostat to the required temperature setting. The
correct frying temperature is shown on the deep-frozen food
pack or in the table in these instructions.
• The temperature control light shows red. The oil or fat is hea-
ted to the required temperature within 10 to 15 minutes.
• Whilst the deep fat fryer is heating to temperature, the tempe-
rature control light will go on and off several times. The indica-
tor light remains lit as long as the heating element is heating. If
the light does not light up for some time, the oil or fat has rea-
ched the set temperature.
• Only fry the next basket when the indicator light does not light
up for some time.
• When using oil or liquid fat, the basket can remain in the deep
fat fryer whilst heating. The basket can also be left in the deep
fat fryer if the fat around the basket has solidified.
• Remove the basket from the deep fat fryer and fill the product
to be fried.
• Do not exceed the maximum filling quantities specified in these
instructions (see Table).
• Carefully replace the basket in the deep fat fryer and place the
lid on the bowl.
• A view window is provided in the lid to observe the frying pro-
cess.
• During the frying process, occasionally remove the basket from
the oil or fat and carefully shake the contents.
After frying
• After frying, remove the lid and place the basket at the top to
allow the oil to drip off.
• Carefully lift the basket out of the bowl. If necessary, shake off
the excess oil or fat over the deep fat fryer.
• Place the fried product in a bowl or sieve (line with absorbent
kitchen paper!)
• Switch off the deep fat fryer at the on/off switch and set the
thermostat to the lowest level (turn the thermostat fully
anticlockwise).
• If the deep fat fryer is not used regularly, it is recommended to
store the oil or liquid fat after cooling in a container preferably
in the fridge or some other cool place. Filter the oil or fat
through a fine sieve into the container to remove food particles
from the oil or fat. To empty the deep fat fryer, remove the lid,
basket and control/heating element. Remove the bowl from the
deep fat fryer and pour out the oil or fat (see section
„Cleaning“).
• If the deep fat fryer contains solid fat, allow the fat to solidify in
the deep fat fryer and store the fat in the deep fat fryer (see
section „Solid frying fat“).
Cleaning
• Disconnect the mains plug.
• Wait until the oil or fat is cold before cleaning. Solid fat should
not be allowed to solidify completely.
• Remove the lid, basket and control/heating element.
• Store the control/heating element in a safe, dry place.
• The control/heating element should never be immersed in water
or cleaned under running water! These parts must be cleaned
with a moist cloth if necessary.
• Remove the basket and drain the oil or fat.
• Clean the lid, bowl, basket and body with washing up liquid in
hot water. Rinse with clear water and dry thoroughly. Do not
use any caustic or abrasive cleaning agents/materials such as
cream cleaner or steelwool.
• Reassemble the deep fat fryer by inserting the bowl,
control/heating element and finally the basket.
• Attach the handle by folding it into the basket.
• Coil the power cord and insert it together with the plug back
into the cable storage.
• Lift the deep fat fryer with the aid of the side carrying handles.
• Store the deep fat fryer with the lid closed, this will keep the
inside of the deep fat fryer clean and dust-free.
TIPS
Home-made chips
How to make delicious, crisp chips:
• Potatoes intended for deep-frying should be nourishing and not
show signs of sprouting.
• Floury or firm potatoes should be used for deep-frying.
• After peeling the potatoes, cut them as desired (strips or slices).
• Lay the potatoes in water for approx. one hour before use. Part
of the sugar, one of the primary substances responsible for the
formation of acrylamide, is then released.
• Allow the potatoes to dry thoroughly.
• Always deep-fry home-made chips twice:
• First for 4-6 minutes at 160°C and then 2-4 minutes at a maxi-
mum of 175°C.
• When deep-frying for the second time, lift the basket out of the
deep-fryer a few times and shake to loosen the chips. This way
they will all have a fine, even, golden colour.
• Deep-frozen chips are pre-cooked and therefore only need to
be deep-fried once. Please follow the instructions on the
packet.
Deep-frozen products
Deep-frozen products (-16 to -18 °C) cool the oil or fat considerably
and therefore do not fry quickly enough and can absorb too much
oil or fat.
• This can be prevented as follows:
• Do not fry large quantities at one time (see Table).
• Heat the oil at least 15 minutes before adding the product.
• Set the thermostat to the temperature specified in these
instructions or on the product pack.
• Preferably allow the deep-frozen product to defrost at room
temperature. Remove as much ice and water as possible befo-
re placing the product in the deep fat fryer.
• Place the product slowly and carefully in the deep fat fryer as
deep-frozen products have the tendency to cause the hot oil or
fat to abruptly bubble fiercely.
How to remove undesired tastes
Some foodstuffs, particularly fish, release liquids whilst being fried.
These liquids collect in the frying oil or fat and can affect the smell
and taste of other products subsequently fried in the same oil or fat.
The taste of the oil or fat can be neutralised as follows:
• Heat the oil or fat to 160°C and add two thin slices of bread or
some parsley to the deep fat fryer. Wait until the oil or fat stops
bubbling and remove the bread or parsley with a slotted spoon.
The taste of the oil or fat is now neutral again.
Healthy eating
Nutritionists recommend the use of vegetable oils and fats contai-
ning unsaturated fatty acids (e.g. linoleic acid). These oils and fats,
however, lose their positive properties more quickly than other types
and therefore have to be changed more frequently. The following
information is for guidance:
• Change the oil or fat regularly. If the deep fat fryer is used
mainly for chips and the oil or fat is sieved after each use, it
can be used 10 to 12 times.
• Do not use the oil or fat for longer than six months. Observe
the instructions on the pack.
• Oil or fat can generally not be used as long if it is used to fry
mainly protein containing food products such as meat or fish.
• Do not mix fresh oil with used oil.
• Change the oil or fat if it begins to foam when heated, develops
a strange taste or smell or becomes dark and/or has a syrup-
like consistency.
Disposal
Used oil or liquid fat can be best disposed of by pouring it back into
the original plastic bottle and sealing well. Solid fat should be
allowed to solidify in the deep fat fryer and then removed (
e.g. with a spoon or spatula) and wrapped in newspaper.
Bottles or newspaper should be placed in the dustbin or disposed
of according to applicable national regulations.
Table
This table shows the food product quantities and required temperature and frying times.
If the instructions on the product pack should deviate from the values shown in this table, the instructions on the pack should be followed.
Temperature Type of product Maximum frying Frying time (minutes)
quantity per cycle
Fresh Deep-frozen Fresh or Deep-frozen
defrosted *)
160 °C Home-made chips*
(first frying cycle) 700 g --- 4-5 ---
Fresh fish 500 g --- 5-7 ---
170 °C Chicken wings 4-6 4-5 12-15 15-20
Cheese croquettes 5 4 4-5 6-7
Small potato fritters --- 4 --- 3-4
Fried vegetables 10-12 --- 2-3 ---
(mushrooms, cauliflower)
Home-made chips
(second frying cycle) max. 175°C 700 g --- 3-4 ---
Deep-frozen chips max. 175°C --- 550 g --- 5-6
180 °C Spring rolls 3 2 6-7 10-12
Chicken nuggets 10-12 10 3-4 4-5
Mini snacks 10-12 10 3-4 4-5
Meat balls (small) 8-10 --- 3-4 4-5
Fish fingers 8-10 8 3-4 4-5
Mussels 15-20 15 3-4 3-4
Coated squid rings 10-12 10 3-4 4-5
Fish in batter 10-12 10 3-4 4-5
Shrimps 10-12 10 3-4 4-5
Apple rings 5 --- 3-4 ---
190 °C Potato chips 700 g 550 g 3-4 5-6
Aubergine slices 600 g --- 3-4 ---
Potato croquettes 5 4 4-5 6-7
Meat/Fish croquettes 5 4 4-5 6-7
Doughnuts 4-5 --- 5-6 ---
Baked camembert (breaded) 2-4 --- 2-3 ---
Cordon bleu 2 --- 4-5 ---
Wiener Schnitzel 2 --- 3-4 ---