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6
the fryer.
• Let the fryer regain optimum frying temperature
before you prepare a portion of deep frozen
food (15-20 minutes).
Set the temperature knob to the frying
temperature indications on the packaging of
the deep frozen food. If these indications are
not given, set the knob to the highest
temperature (190 °C or 374 °F).
These instructions are also valid for certain
types of food which require careful preparation,
such as meat croquettes.
Deep frozen French fries are pre-fried and can
be fried in one step: max. 150 g at
190 °C/374 °F, for about 5 minutes.
• Deep frozen food often contains much ice.
Preferably thaw the food out for half an hour
before frying. Shake off as much of the ice and
water as possible in the sink. Then lower the
food into the oil/fat carefully, as deep frozen
articles can make the hot fat/oil bubble and
splash excessively.
Tips
• Use oils and/or fats which are recommended for
deep fat frying, i.e. vegetable fat or oil
containing polyunsaturated acids.
• Regularly replace the oil or fat. Never add fresh
oil/fat to used oil/fat.
• In general the fat/oil will be tainted rather
quickly when frying food containing a lot of
protein (such as meat and fish). When the oil/fat
is mainly used to deep fat fry potatoes and is
filtered after each use, the oil/fat can be used
10-12 times. However, do not use it for over
six months. Then it should be discarded
responsibly.
Oil (after cooling down) can be poured into a
bottle and curdled fat can be wrapped in an old
paper.
Curdled fat inside the pan can be easily
removed by heating it for about one minute
(at 160 °C/320 °F). It will melt along the edges
and no longer stick to the wall.
• Always replace all fat/oil as soon as it starts
seething when heated; when it has got a rancid
smell or taste; when its colour has become dark
and/or when it has turned syrupy.
• Make sure that the food to be fried is dry,
before lowering it into the hot fat/oil.
• Filter the fat/oil if required:
- Remove the plug from the mains socket after
you have finished frying. Allow the oil/fat to cool
down for some time.
- To remove minute particles, put a piece of
paper tissue or a thin cotton cloth in a fine metal
strainer or in a sieve, then pour the oil/fat
through this filter into a pan (fig. 12).
• Clean the fryer with paper tissue. Do not forget
the inside walls.
• If you do no not use the deep fat fryer frequent-
ly, you can best keep the oil in well-closed
(glass) bottles; preferably in the fridge. Store fat
in a well-closed (glass or stone) pot or bowl. It
is not advised to keep the fat/oil in the fryer for
a long time.
If the oil/fat has a taste...
Certain types of food (esp. fish) may lose some
fluid while being deep fat fried. This juice might
adversely affect the taste of food to be fried later
in the same oil/fat. To remove (or rather to
prevent) this taste heat the oil/fat to
160 °C / 320 °F. Then fry two thin slices of bread
(5-6 mm, or 0.25 “). Wait until all the air bubbles
have disappeared and the bread is brown all over.
Then take the bread out of the fryer and discard it.
Now the oil/fat has a neutral taste again.
Cleaning
Outside: wipe it clean with a damp cloth (if so
required add some detergent) and/or paper tissue.
Inside: remove any particles of fat/oil which are
sticking to the walls by means of a ball of tissue
paper.
It is advised to clean the inside of the fryer
thoroughly (e.g. when replacing the oil/fat.) Pour
some hot soapy water into the fryer and wash the
inside with a brush. Empty the fryer and rinse it
with clean water. (Do not rinse under the tap: use
e.g. a cup for this purpose.)
Always dry the inside and the outside of the fryer
thoroughly after cleaning.
Guarantee and service
This product is guaranteed by Philips for a period
of one year after the date of purchase against
defects due to faulty workmanship or materials.
The guarantee covers both piece parts and
labour.
Service under guarantee is provided only upon
presentation of reasonable evidence (e.g.
completed guarantee card or purchase receipt)
that the date of the claim is within the guarantee
period.
The guarantee is not valid if the defect is due to