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10. Home-made fresh
French-fried potatoes
That's how the potatoes should
be
-
The potatoes should have a firm skin
and not yet have sprouted.
-
Floury or mainly waxy potatoes should
be used.
-
The potatoes should not be too small
and be of approximately the same size.
This facilitates the processing.
1. Peel the potatoes.
2. Cut the potatoes into strips or slices, de-
pending on your wishes.
3. Soak the potatoes in water for approx.
1 hour before frying.
4. Dry the potatoes, e.g. with a paper tow-
el.
5. First frying process: fry the potatoes for
approx. 10 - 14 minutes at approx.
150 °C.
6. Figure C: take the frying baskets 3 or
the frying basket 4 out of the oil/fat
and hang them to drip with the holder
under the handle 6 on the front edge of
the oil container 8.
7. Heat the oil/fat to approx. 170 °C.
8. Second frying process: now fry the po-
tatoes again for approx. 3 - 4 minutes
at approx. 170 °C.
9. Finish the frying process as soon as the
desired browning level has been
reached.
NOTE: deep-frozen French fries need only
be fried once.
36 GB
11. Trouble-shooting
If your device fails to function as required,
please try this checklist first. Perhaps there is
only a minor problem, and you can solve it
yourself.
DANGER! Risk of electric
shock!
Do not attempt to repair the device your-
self under any circumstances.
Fault
Possible causes /Actions
• Has the device been con-
No
nected to the power sup-
function
ply?
• Check the connection.
• Have you tried to fry a
The food to
larger quantity all at
be fried is
once?
not yet
• Had the fat not been heat-
ready after
ed sufficiently so that the
the recom-
recommended tempera-
mended fry-
ture has not been
ing time
reached?
• Is the fat/oil old?
• Has food with a strong
flavour been fried before
Fried food
in the same oil (e.g. fish)?
tastes bad
Replace the fat/oil or
clean it (see "The basics
of frying" on page 28).
Formation
• Is the fat/oil old or dirty,
of thick
or has moisture gotten
smoke and
into the fat/oil? Replace
strong smell
the fat/oil.
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