Morphy Richards bowl fryer - Manual (Page 6)

have insulated handles. When using
metal utensils, take care not to damage
the non-stick coating of the bowl.
• All foodstuffs contain moisture. When
lowered into the hot oil the water turns to
steam. Most of the steam escapes
harmlessly through the lid vent, but
trapped steam may escape when
opening the lid - so care is needed.
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 for 6-10 minutes,
shaking the basket at intervals to ensure the
chips get an overall browning.
•
For best results we recommend no more
than 800g of frozen chips or 1000g of
fresh chips are fried.
Emptying, cleaning
WARNING: Cleaning should only be
carried out with the plug removed from
the socket. The fryer should have
completely cooled. Allow 3 hours for
cooling.
1 Remove the lid.
2 Remove the basket.
3 Lift out the bowl and pour out the oil
through fine muslin or absorbent paper
placed in a suitable funnel into a
container.
4 Wash the lid, basket and handle and the
inside of the tank by hand with hot soapy
water.
5 Clean the outside of the fryer with a
damp cloth and/or paper tissue.
IMPORTANT: Never immerse the fryer in
water.
6 Dry all parts of your fryer thoroughly and
reassemble all parts.
• The outside of the bowl is not non-stick
coated as, if care is taken, it is unlikely to
to become dirty. If oil does does drip
down the exterior when the oil is being
emptied out, make sure that it is hand
washed thoroughly. The exterior may
appear discoloured, this is quite normal
and will not detract from the performance
of the fryer.