Steba DF 95 Mode D'emploi page 21

After deep fat frying:
Clean the fat:
Residue from the breadcrumb coating or the food should be removed from the fry-
ing fat or oil at regular intervals.
∙ First allow the fat to cool after frying, then carefully pour the fat into a metal pan
with handles.
∙ 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 into the 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.
Replace the frying fat if:
∙ It has turned brown
∙ It has an unpleasant smell
∙ Starts to smoke sooner than expected
Pour the liquid oil that has not yet fully cooled down into a container with a closu-
re. 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 collec-
tion 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, he-
reby the pores close quickly. The crust is also ideal for frying meat, poultry, fish and
seafood.
Fondue
When the device is used as a Fondue, remove the lid by pulling the lid upwards.
Put the Fondue ring on the appliance for the Fondue forks.
Leave the frying basket inside the appliance, as the bottom will be not damaged or
food which has fallen off can be removed easier from the fat.
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