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Note: You may store your filtered oil in the
fryer if you make sure that it is covered by
the lid.
The control unit
1. Remove the control unit and heating
element.
Never immerse the control unit in water or
any other liquid.
2. Clean with a damp cloth or kitchen paper.
Ensure that the wires connected to the
heating element are not damaged whilst
cleaning.
Care and Cleaning continued
The Perfect Chip
1ST FRY (BLANCH) 2ND FRY
Thin fries - french fries 140°C 5 min 190°C 5 min
Thick chips 140°C 7-8 min 190°C 7-8 min
Wedges 140°C 10 min 180°C 10 min
Allow oil to heat up to 2nd temperature before re-immersing the basket in the hot oil.
• For perfect fries and wedges, old potatoes
are ideal. The potato should be of a low
starch, waxy variety i.e. Sebago, Russet
Burbank, Spunta, King Edward, Bintje.
• Make sure that the chips are cut to even
size to guarantee even cooking.
• The cut chips should be rinsed under
running water until the water runs
clear. This removes excess starch from
the potatoes, the starch burns at high
temperatures.
• Dry on kitchen towel before frying.
• Shake the basket at short intervals to
encourage even browning and to stop
chips sticking together.
• Homemade fries are double cooked. The
first fry blanches the chips so that they
cook through. The second fry colours the
chips and gives them a crisp crust. Use
the table below as a guide.
• Cooking times will vary depending on the
size of your fries or chips and the variety
of the potato used.
PLEASE NOTE: If cooking 1kg of homemade
raw potato chips, it is recommended that
only 3.5 litres of oil is used.
Hints for cooking the perfect frozen chip.
• Do not defrost frozen pre-cooked chips.
For the best results they should be taken
directly from the freezer to the fryer.
• Heat oil to the maximum setting, 190°C.
• For best results for frozen chips refer to
chip packet.
• Allow chips to drain for a moment before
removing from the basket and seasoning.