Steba DF 200 Mode D'emploi page 19

∙ Coating residue and water in the oil must be removed.
∙ Clean the frying basket and the pan (see paragraph "Cleaning and care").
∙ Hook frying basket onto fryer (draining position, place kitchen paper in basket as a
filter).
∙ Slowly pour the fat back into the fryer through the filter paper.
∙ Only use the paper fat filter once.
If the fat has taken on a little taste, this can be improved by setting the temperature
to just below 150°C and putting a handful of spinach leaves, parsley, lettuce leaves or
2 potatoes that have been peeled, sliced and well dried into the hot fat and leaving
them to brown. Remove and throw away the vegetables.
Storing oil or fat
If the fryer is used at regular intervals, the fat can be kept in the fryer with the lid
closed. If the fryer is stored in a cool, dry location, the fat can be kept in the fryer for
for some weeks.
If you do not fry frequently, the filtered fat can be kept in a sealed container that is
protected from the light.
The frying fat can be used for food such as fish or meat 5-10 times without problems.
The fat is not as contaminated by potato dishes such as French fries or pastries, and
can be therefore used more frequently.
Caution! Used or contaminated fat or oil can self-ignite if
overheated, which is why the oil should be replaced in good
time. In the event of a fire, disconnect the plug form the power
supply and extinguish burning fat by covering with the lid. Never
extinguish using water!
Replace the frying fat if:
∙ It has turned brown
∙ It has an unpleasant smell
∙ Starts to smoke sooner than expected
Remove control panel with heater, remove container and pour the liquid oil that has
not yet fully cooled down into a container with a closure. Used fat and oil should not
be poured onto compost or down the drain. If large quantities are being produced,
ask your local authority for the location of a collection point.
Practical tips for frying
Dry the food carefully before putting it into the fat, tap superfluous flour, press
the breading firmly. Food containing much protein such as fish, poultry, meat and
seafood can be fried in the raw if they are well dried. Food containing little protein
such as vegetables and fruit should be coated with breadcrumbs or with batter,
hereby the pores close quickly. The crust is also ideal for frying meat, poultry, fish and
seafood.
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