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12. 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: remove the frying basket 6
from the oil and hang it on the front
edge of the oil tank 8 using the holder
under the handle 7 to drain.
7. Heat the oil 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.
13. 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.
Do not loosen the screws on any parts
of the device.
Fault
• Has the device been
No
• Check the connection.
function
• Check both RESET but-
• Has the overheating
The device
switched off
by itself.
• Have you tried to fry a
The food to be
fried is not yet
ready after the
• Had the oil not yet
recommend-
ed frying time
Possible causes /
Actions
connected to the power
supply?
tons 33/35 (see "Over-
heating protection" on
page 15).
protection been trig-
gered (see "Overheat-
ing protection" on
page 15)?
larger quantity all at
once?
been heated to the rec-
ommended tempera-
ture?
GB
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