Cooking Temperatures; Cooking Examples; Draining The Oil Tank; Temperature Limiter - Diamond E77/F2V7A4-N Mode D'emploi

4.2

COOKING TEMPERATURES

The optimum oil temperature ranges from 160° to 190°C (see Table shown at point 4.3). Naturally, it the tank has reached a
temperature of 180°C, when you introduce the basket with food, the temperature will go down. On an equal weight basis, the
bigger the food pieces, the lower the temperature will go, making the cooking time longer. With a sudden lowering of
temperature, cooking becomes uneven because food absorbs more fat and loses flavour and softness, due to its staying
immersed in oil longer. Conversely, when cooking at too high a temperature, very often you produce a hard crust on food's
outer surface and an insufficient cooking of its inner parts. If oil or fat reach too high a temperature, a molecular deformation
of food takes place, which may engender harmful consequences to the organism ingesting it.
4.3

COOKING EXAMPLES

Crostini
Prawns and cuttle-fish
Crumbed fish fillet
Mixed fish fry
Sausages
Chickens
Spring chickens
Various roasts (from 1 to 2kg)
French fries
Browning sliced potatoes
Artichoke bottoms, egg plant, cauliflower, zucchini
Pikelets
Rice croquettes
4.4

DRAINING THE OIL TANK

For fryers on Top
To drain the tank, open the respective tap and the oil will automatically flow out through a filter into the oil collecting tray.
It is necessary to periodically check that the oil level in the collecting tray does not reach the rim and the filter is clean.
If necessary, empty it and/or clean the filter.
A pull-out handle on the upper edge facilitates the extraction and emptying of the oil collecting tray with both hands.
For fryers on Top (Fig. 3)
To perform this operation you need to insert the supplied
relevant extension (Q) into the drain tap, with the click-on
connection. Place beneath it a tray for collecting the oil, then
lift the safety lever and open the tap by pulling the knob (U)
to the left.
Warning: It is advisable this operation be performed when
the oil is cold.
4.5

TEMPERATURE LIMITER

The fryers are fitted with a safety thermostat, which is activated when oil is overheated. Once the thermostat has intervened,
to start the appliance again you need to reset the thermostat. This operation should be carried out by skilled personnel, who
will check the cause of its activation.
FOOD TIME IN MINUTES
1
2 - 5
2 - 4
3 - 5
2 - 4
10 - 15
5 - 8
20 - 25
3 - 5
1 - 2
2 - 4
2 - 4
3 - 5
- 18 -
THERMOSTAT °C
180
180
190
190
170 - 180
170 - 180
180
170
190
190
190
180
160 - 180
Fig. 3