Cleaning And Storage; Filtering And Storage Of Frying Fat/Oil; Disposal Of Frying Fat/Oil - SilverCrest SFG 1900 A1 Mode D'emploi

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8. Cleaning and
storage
DANGER of burns!
Let the deep fryer 9 cool down for ap-
prox. 2 hours before you move, empty,
or clean it.
DANGER! Risk of electric
shock!
Pull out the mains plug 18 from the wall
socket before cleaning the deep fryer 9.
WARNING! Risk of material damage!
Do not clean using sharp objects or
abrasive cleaning agents.
8.1 Removing lid
1. Press the button for opening the lid 8.
2. Figure B: press the small locking mecha-
nisms 21 on the lid 1. At the same time,
pull the lid 1 upwards out of the recess for
the lid bracket 24.
3. After the lid 1 has been cleaned and
dried completely (see "Cleaning" on
page 34), place it back into the recess
for the lid bracket 24, so that it clicks
into place on both sides.
8.2 Filtering and storage of
frying fat/oil
• The quality of the frying fat/oil should be
checked after each frying process (see
"The basics of frying" on page 28).
• If the quality is still good, you should fil-
ter the fat/oil before storing it: pour the
lukewarm fat/oil through a sieve cov-
ered with a paper towel.
• Use the pouring recess for pouring out
the oil 19.
19
• For storage it would be best to fill the
frying oil into the original bottle and to
store it in a tightly closed container in a
dark and cool place.
• Frying fat can be put back into the oil
container, which has been previously
cleaned, or you can let the fat solidify in
the closed deep fryer and store it in a
place as dark and cool as possible.

8.3 Disposal of frying fat/oil

WARNING! Risk of material damage!
Frying oil and fat should not be dis-
posed of into drains or the toilet! The oil
or fat solidifies and can block the
drains.
Any fat/oil with quality defects must immedi-
ately be disposed of (see "The basics of fry-
ing" on page 28).
33
GB