Silvercrest SKF 2300 B2 - Manual (Page 58)

55 SKF 2300 B2
GB
MT
WARNING! RISK OF INJURY!
Always close the appliance lid before lowering the frying basket 3 into the
hot oil or fat. There is a risk of fi re caused by splashing fat!
■ Always insert the foodstuff s as slowly and carefully as possible into the deep
fryer, as deep frozen foods can cause the oil or fat to bubble heftily and
abruptly.
How to remove undesirable after-tastes
Some foodstuff s, especially fi sh, release fl uids when being fried. These fl uids
collect in the oil or fat and can infl uence the smell and taste of fried foods that
are later cooked in the same oil or fat.
Proceed as follows to again obtain a neutral tasting oil or fat:
■ Heat the fat or oil to 160°C and and place two thin slices of bread or a
couple of small sprigs of parsley into the frying basket 3.
WARNING! RISK OF INJURY!
Absolutely close the appliance lid before lowering the frying basket 3 with
the parsley or the bread into hot oil or fat. Splattering fats can cause serious
burns.
■ Close the appliance lid and then lower the frying basket 3 into the fat.
■ Wait until the oil or fat is no longer bubbling and remove the bread or pars-
ley with a skimmer. The oil or fat now has a neutral taste once again.
Healthy Nutrition
Nutritional experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e.g. Linol acid). However, these oils and fats lose their
positive characteristics faster than other oils and must therefore be exchanged
more frequently.
Orientate yourself on the following guidelines:
■ Exchange the oil or fat regularly. If you use the deep fryer mainly to prepare
chips and strain the oil or fat after every use, it can be used 10 to 12 times.
■ However, do not use an oil or fat for longer than six months. Always follow
the instruction given on the packaging.
■ As a general rule, oils and fats can be used for a lesser time if you mainly fry
foods with lots of proteins, such as meat or fi sh.
■ Do not mix fresh oil with old oil.
■ Change the oil or fat if it foams on being heated, it develops a strong taste
or odour, it becomes dark and/or it develops a syrupy consistency.
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