Neff N34K30N0 - Manual (Page 15)

15
Safety switch-off function
The safety switch-off function switches the deep-fat fryer off
automatically when the deep-fat frying basin is not filled with oil/
fat to at least the bottom mark.
” and ‡ flash alternately in the display.
1. Switch off the deep-fat fryer and leave to cool down.
2. Add at least 3 litres of deep-fat frying oil/fat to the deep-fat
frying basin.
3. Push the safety pin on the front of the casing firmly (e.g. with
a ballpoint pen).
You can now use the deep-fat fryer again as normal.
Draining the deep-fat frying oil/fat
If food does not become crispy despite the correct temperature
being set, you must replace the oil/fat.
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Risk of burns!
Hot oil or fat can splash out of the drain tap during draining.
Leave oil or fat to cool down until lukewarm before draining.
1. Place a heat-resistant container with a capacity of over 4
litres under the drain tap
2. Open the tap on the underside of the deep-fat fryer and drain
off the used oil/fat.
Note: Drain fat while warm and still liquid. If the fat solidifies
in the tap, you can poke it through with a thin stick (e.g.
handle of a cooking spoon).
Do not pour the oil/fat down the wastewater drain, but dispose
of it at a used oil collection point.
Tips and tricks
Tips regarding the deep frying oil or fat
■
Only use pure vegetable oil or fat which has a high smoking
point and which is suitable for deep frying. Suitable oils are
for example peanut, palm or coconut oil. Unsuitable oils are
for example virgin olive oil, soya or wheat germ oil. Avoid
using mixtures of different fats. Observe the manufacturers’
instructions.
■
After every use of the deep fryer, remove any resulting
remainders of food from the oil or fat using a slotted spoon.
Alternatively you can remove the residues by opening the
drain valve. Wait until the deep frying oil or fat has cooled to
at least 40°C.
■
If you want to reuse the deep frying oil or fat, line a metal
sieve with kitchen paper and filter the lukewarm oil or fat
through the paper.
■
Replace the deep frying oil or fat if you notice an unpleasant
smell or taste, if it foams violently, if it starts smoking at 160 -
170°C or if the deep fried food no longer becomes the usual
crispy brown despite the correct temperature setting. The
smoking is not to be confused with rising steam when deep
frying moist food.
■
After cooling down, close the lid. This avoids pollutants or
water getting into the fat.
Tips regarding the food
■
The following are suitable for deep frying: small pieces of
meat and fish, vegetables, potatoes, pastries, fruit and
breaded food.
■
Moist foods such as fish, shellfish, pieces of meat, vegetables
or fruit slices must be thoroughly dried.
■
Foods with a high water content are not suitable for deep
frying.
Tips regarding the deep frying
■
Do not deep fry very large quantities at once so that the oil
can circulate and release the heat quickly to the food. Shake
the frying basket with the food to avoid it sticking and to help
the oil circulate.
■
The food should be completely covered by the deep frying oil
or fat. Turn large food items after the first halve of the frying
time or push them down with a second frying basket.
■
Fill the food into the frying basket on the worktop beside the
deep fryer. Do not fill the frying basket directly over the deep
fryer. This will help keep the deep frying oil or fat free from
residues.
■
Do not salt or season the food above the deep fryer to avoid
soiling of the deep frying oil or fat.
■
Moist or frozen food leads to particularly hefty foaming of the
oil or fat when it is inserted. Slowly lower the filled basket
several times. This prevents overflowing of the fat.
■
Remove ice from deep frozen foodstuffs before deep frying.