Cold Oil Zone; Draining Deep-Frying Oil Or Fat - Gaggenau VF 414 610 Notice D'utilisation

Cold oil zone

The water contained in the food drops down into the so-
called cold oil zone under the heating element. This
largely prevents the oil from foaming over. Also chunks
that fall through the basket during deep frying sink into
the cold oil zone. The low temperatures in this area
significantly prolong the length of time the deep frying
oil or fat can be used. The foaming expansion rim serves
to collect foam generated during deep drying.
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WARNING
Risk of burns:
Water in hot oil creates a fat explosion. Remove
slight amounts of water before warming up by
draining a small amount (about one cup) out of
the cold oil zone.

Draining deep-frying oil or fat

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WARNING
Risk of burns
Let deep-frying oil or fat cool down to about
100 °F (45 °C) prior to draining.
1 Unscrew protective cap of oil drain valve.
2 Place a heat-resistant bucket (min. 10 liters) under
the oil drain valve.
3 Turn grip on oil drain valve downward; drain oil or
fat.
4 Close oil drain valve, screw protective cap back on.
Note: Dispose of used deep-frying oil or fat in
compliance with local regulations.
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