SilverCrest SEF3 2000 C4 Mode D'emploi page 17

■ Do not attempt to deep-fry large amounts all at once . Do not fill the frying
basket 3 (or the small frying baskets w) to more than the Max . fill level
marked on the inside of the frying basket .
■ Heat the oil for at least 15 minutes before adding the frozen foods .
■ Adjust the temperature control 7 to the temperature specified in these
operating instructions or on the packaging of the food to be deep-fried .
■ Preferably, allow the deep-frozen food to thaw at room temperature prior to
deep-frying . Remove as much ice and water as possible before adding the
food into the deep fat fryer .
■ Always add foods as slowly and carefully as possible into the deep fat
fryer, as deep-frozen foods can cause the oil or fat to bubble violently and
abruptly .
How to prevent unwanted after-taste
Some foodstuffs, especially fish, release fluids when being deep-fried . These fluids
collect in the oil or fat and can impair the smell and taste of foods that are later
deep-fried in the same oil or fat .
Proceed as follows to obtain neutral-tasting oil or fat:
■ Heat the fat or oil to 150 °C and place two thin slices of bread or a couple
of small sprigs of parsley in the frying basket 3 (or the small frying baskets w) .
■ Lower the frying basket 3 (or the small frying baskets w) into the fat and
close the lid .
■ Wait until the oil or fat is no longer bubbling and remove the bread or parsley
with a skimmer . The oil or fat now has a neutral taste once again .
Healthy nutrition
Nutrition experts recommend the use of vegetable oils and fats containing
unsaturated fatty acids (e .g . linoleic acid) . However, these oils and fats lose
their beneficial properties faster than other oils and must therefore be
exchanged more frequently .
Orient yourself on the following guidelines:
■ Exchange the oil or fat regularly . If you use the deep fat fryer mainly to
prepare chips, and strain the oil or fat after every use, it can be used 10
to 12 times .
■ However, do not use the oil or fat for longer than six months . Always follow
the instructions provided on the packaging .
■ As a general rule, oils and fats cannot be used so often if you mainly deep-fry
protein-rich foods, such as meat or fish .
■ Do not mix fresh oil with used oil .
■ Change the oil or fat if it foams on being heated, if it develops a strong taste
or odour, if it becomes dark and/or if it develops a syrupy consistency .
■ 14 │ GB │ IE
SEF3 2000 C4