Morphy Richards DF45079 - Manual (Page 5)

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4 Very carefully, slowly lower
the coated food into the hot
oil, using a suitable
implement or tongs. This
allows the batter to become
solid and prevents it sealing
to the mesh of the basket.
WARNING: Take care as
the oil may spit as the
food is added.
5 Follow the instructions as
given in parts 5 to 10 in
general cooking method.
Getting the best
from your fryer
Oil
• Always ensure that you use a
good quality oil for deep
frying. We recommend corn,
groundnut, rape seed or
vegetable oils. Do not use
margarine, butter or olive oil.
• Avoid mixing oil of different
qualities.
• Change the oil when it
becomes brown or milky in
colour.
• If there are water droplets on
the base of the tank, the oil
should be changed.
• Change the oil in your
appliance after frying 15
times.
Cooking
• Take into account the food to
be cooked before you select
your frying temperature.
As a general guide
pre-cooked food needs a
higher cooking temperature
than raw food.
• Your food must always be
completely dry in order to
avoid overflowing and to
prolong the use of the oil.
• All foodstuffs, particularly
frozen food and potatoes,
contain moisture. When
lowered into the hot oil, the
water in the food turns to
steam and escapes.
• Do not overload the basket
as it may cause a drop of the
temperature that may leave
the food greasy.
• Your fryer will always be
ready to use if you store
cooled and filtered oil inside,
with the lid in place.
• Cook your food thoroughly.
Remember that your food
may begin to turn golden
brown before it is cooked
through.
• Select your cooking utensils
with care.
Do not use utensils that may
melt. Metal utensils become
hot and therefore should
have insulated handles.
IMPORTANT: When using
metal utensils take care not
to damage the heating
element.
• Your fryer has a maximum
capacity of 700g of food,
depending on food type (see
‘Frying times & temperature
chart’). As a guide do not fill
the basket more than half full.
• Avoid leaving food to drain
for too long in the basket as
the food may become soft
and lose its crunchiness.
Chips
Old potatoes are ideal for
making chips. Your chips
should be evenly sized so
that they cook evenly. They
should be rinsed in a
colander under a cold tap
and dried using a kitchen
towel or absorbent paper. For
best results fry your chips at
160°C for 4-6 minutes and
then place the basket on its
rest. Turn the temperature dial
to 190°C and when the
temperature control light
goes out lower the basket
again for a further 2-4
minutes. During this time,
shake the basket at short
intervals to ensure the chips
get an even browning.
• For best results with frozen
chips, we recommend no
more than 600g are being
used.
Emptying,
cleaning
WARNING: Cleaning
should only be carried
out when the fryer is
switched off and the plug
removed from the socket.
The fryer should have
completely cooled. Allow
two hours for the oil to
completely cool.
If filled with oil
1 Remove the lid, basket and
control unit.
2 Remove the tank and pour
out the oil through fine muslin
or absorbent paper placed in
a suitable funnel into a
container.
3 Wash the lid, basket and tank
by hand in hot soapy water.
• You can wash the tank in the
dishwasher.
4 Clean the control unit with a
damp cloth and/or paper
tissue.
IMPORTANT: Never
immerse the control unit
in water.
IMPORTANT: Ensure that
the wires connected to
the heating element are
not damaged while
cleaning.
5 Dry all parts of your fryer
thoroughly and replace the
tank, control unit, basket and
lid. When replacing the tank,
make sure that it is in the
correct way round with the
max/min lines to the right. C
45079 rev1_x 20/05/2010 14:38 Page 5