Important Tips; After Frying - Steba DF 200 Mode D'emploi

Danger of splashes!
To avoid splashes or foaming of the fat only use food which is not too wet (dry the
food with cloth, remove ice from the food etc.). Insert the food slowly into the fryer.
If the fat is foaming excessively, lift the basket several times. Never carry the fryer
when there is hot oil inside. Danger of burns! Always cool down the fryer before
moving it. Parts of the appliance, e.g. the upper edge of the oil tank or the steam
escaping from the fryer can be very hot. Take care that nobody can rip at the power
cord and pull the appliance from the table (especially children). To avoid this attach
the power cord, e.g. to the leg of the table.

Important Tips:

According the latest knowledge of researchers, following max. temperatures should
be obeyed and all foods should be fried max to a gold colour:
170°C for all potatoes, breaded food and all other starch containing products
190°C for meat and poultry with no breading
150 - 160°C for breaded fish
In opposite to the tips on the packaging of frozen food we advise to defrost the food
short before frying to avoid any ice inside the fryer.

After frying:

Remaining of breading or other food should be removed from the oil regularly.
∙ The fat should be cooled down after frying. Them the fat should be poured into
a bowl. After that the fryer and the basket should be cleaned. Put a coffee filter
paper into the basket and put the basket into the fryer and pour the fat slowly into
the filter.
∙ At fish or meat the oil can be used 5-10times. When potatoes are used the fat can
be used longer.
Attention: Old or dirty fat can be inflamed when it is overheated, therefore it must
be exchanged on time. In case of fire, pull the plug out of the socket and extinguish
the fire by closing the lid. Never use water to extinguish the fire!
Always exchange the oil when it smells strange, is dark brown or starts smoking at
low temperatures.
After deep fat frying:
Clean the fat
Residue from the coating or the food should be removed from the frying fat or oil
at regular intervals. Any contamination or water is deposited in the "Cool Zone"
beneath the heating elements and will not combust.
∙ First allow the fat to cool after frying, then carefully pour the fat into a metal pan
with handles.
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