Temperature Selection; Preparation; Operating Instructions - Electrolux thermaline S90 Instructions D'installation Et D'emploi

III . OPERATING INSTRUCTIONS
1. GENERAL
The appliance is used for deep frying. In operation the basket
is suspended.
The oil trough temperature is thermostatically controlled accor-
ding to the preset working temperature. An additional safety
thermostat (STB) prevents unacceptably high temperatures
from being reached.
In the case of appliances with two troughs, these can be used
iAccessories supplied:
- frying baskets,
- basket rest grid,
- cover,
- outlet pipe.
Additional equipment:
- GN container,
- oil strainer
ndependently.
2. OPERATION
1 Mains switch
2 Green operating
indicator
3 Thermostat
switch
4 White control
lamp
Fig.11 Switch and operating indicator
2.1 MAINS SWITCH (1/Fig.11)
ON / OFF switch for the relevant fryer part.
Position to melt solid fat with reduced power
rating.
I
Position for deep frying with full power.
0
Position for power off.
When the appliance is switched on, the green operation lamp
(2) lights up. The fryer in question is switched off when the
rotary switch is at 0.
0 = Off
2.2

TEMPERATURE SELECTION

The temperature can be adjusted steplessly between 212°F
and 356°F (100 and 180°C) via a thermostatic switch (3).
The white control lamp (4) goes out when the preset tempera-
ture is reached. The lamp lights up as long as the heating is
switched on. The fryer is ready for operation when the lamp
has switched off at least once.
2.3

PREPARATION

Raise fryer cover.
Remove basket from the oil.
Suspend it in the slots behind the hanger.
Fill with frying oil up to the (max. and min.) oil level mark.
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OPERATING INSTRUCTIONS

4
2
1 3
Note
• Observe max. and min. marking.
• The oil filling capacity is 3.7 gal or 6.1 gal (14 or 23 litres)
per container.
• Animal or vegetable fats which are solid in the cold state
are less suitable for the fryer.
• The oil used must be replaced after each use.
• If the oil level is too low, fryer performance drops and the
oil gets overheated.
2.4 WORKING PROCESS
2.4.1 PREHEATING
Turn the mains switch (1) to position
The green control lamp (2) lights up.
Turn the thermostat switch (3) to position
Wait until the green control lamp (2) extinguishes.
2.4.2 DEEP FRYING
Turn the mains switch (1) to position
The green control lamp (2) lights up.
Set the desired temperature on the thermostat switch (3).
The white operating light (4) lights up.
2.4.3 STANDBY
As soon as the white operating light (4) extinguishes (the ther-
mostat switches the heating off), the fryer is ready to load. If no
food is placed in the oil, the heating switches on and off inter-
mittently. The white operating light (4) lights up periodically
and extinguishes again.
3. DEEP FRYING PROCEDURE
Submerge the food in the oil, i.e. place it on the supporting
grid.
Shake the food to and fro.
After the deep frying process:
Lift the basket out.
Shake it.
Hang it in the suspension bracket to drain.
3.1 WORKING RULES
A large amount of food in the basket causes excessive
cooling of the oil. At low temperatures the food absorbs
fat and becomes unusable.
The maximum amount of food (pommes frites) to be fried is:
- for the 3.7 gal (14 lt.) trough1.5 kg
- for the 6.1 gal (23 lt.) trough 3 kg
3.1.1 TEMPERATURES
- When prefrying at 300°F (150°C) fill the basket to 2/3
at most.
- For final frying at 356°F (180°C) fill the basket to 1/3 at
most.
Food for deep frying
Fish
Chicken thighs, frozen
Breaded cutlets
Pommes frites, frozen
Raw, preliminary frying
Ready fry
.
.
I
.
Temperature
setting
°F °C
338 170
338 170
338 170
556 180
320 160
356 180
62.9585.01_UL