Kambrook KDF450 - Manual (Page 4)

Holding the fryer basket handle, lift from
the holding position and gently lower the
basket into the oil.
NOTE: Care should be taken when lowering food in
the frying basket into the hot oil. Some splattering
may occur.
You may choose to cook with the lid on
or off the deep fryer.
When the food is cooked, raise the basket
out of the oil to drain, then turn the
Temperature Control Dial to the ‘OFF’
position. Switch the power off at the
power outlet and remove the power plug.
Keep the basket in the raised position for
a short time to drain any excess oil from
the food before serving.
Lift the basket upwards to remove. Place
the food on a heat resistant plate or tray
lined with kitchen paper to absorb any
excess oil.
If continuing to cook, allow the unit to
reheat until the green ‘Ready’ light
illuminates.
Allow the deep fryer to fully cool before
emptying the oil or cleaning the unit.
WARNING:This product must
be filled with oil to the correct
marked level.The product will be
severely damaged if heated without
oil in the bowl.
Solid oil products, such as butter,
margarine or animal fats of any kind
should not be used in the deep fryer as
they increase the chance of fire hazard.
Water and oil do not mix – never add any
water or other liquid to hot oil. Even small
amounts of water will cause the oil to splatter.
Avoid the use of extension cords. Serious
hot oil burns may result from a deep fryer
being pulled off a bench top. Do not allow
the cord to hang off the edge of a bench
top where it may be grabbed by children,
or become entangled by the user.
Never leave the deep fryer unattended
while in use.
Ensure cord is fully extended while in use.
CAUTION: The deep fryer will
generate a lot of heat and steam
during and after the cooking process.
To prevent the risk of burns, do not
touch or block the steam ventilation
area on the lid.
Take care when opening the lid.This
product generates heat and steam at high
temperatures, which will escape
immediately when the lid is opened.
Avoid touching hot surfaces.
Extreme caution must be used when
moving a product containing hot oil, other
hot liquids or hot foods of any types.
NOTE: Do not overfill the basket with food, too
many items lower the oil temperature causing food
to absorb oil and not cook properly.
TIP: Ensure the oil has reached the selected
temperature before lowering foods into the oil. Food
cooked in oil that has not reached the correct
temperature will absorb more oil and become
soggy.
TIP: Food should be of uniform size when placed in
the basket to ensure even cooking.Wet foods
should be patted dry to decrease the amount of
water coming into contact with the oil.
6 7
AUTO CUT-OUT RESET BUTTON
Always add the required amount of oil
BEFORE switching the power on at the
power outlet. An Auto Cut Out safety
switch will be activated if the unit is turned on without oil in the bowl.
To re-activate the unit, let the unit cool
completely and then reset by pushing the
reset button on the back of the control
panel above the cord storage.
Food Temperature Approx. Cooking Time
Mushrooms 160°C 3-4 minutes
Chicken, crumbed portions 170°C 12-15 minutes
Chicken strips 180°C 3-4 minutes
Prawns, raw 170°C 3-4 minutes
Fish cakes or pieces 170°C 4-6 minutes
Fish fillets in batter 180°C 5-7 minutes
Onion rings 190°C 2-4 minutes
Chips (thick) 500g 190°C 5-6 minutes
Potato wedges 170°C 7-10 minutes
Spring rolls, small 180°C 4-6 minutes
Cooking Guide
The cooking times given in this chart are a guide only and should be adjusted to suit the
quantity of food being deep fried.
HANDY HINTS
Food should be crisp when deep fried. If
results are soggy, it’s because the oil isn’t
hot enough.This can be attributed to one
or more of the following:
• Not enough preheating time.
• Temperature setting is too low.
• Too much food in the basket (do not fill
more than two thirds full).
• Do not use solid frying oil, only use
liquid oils.
• Use a good quality liquid oil. For best
results we recommend the oils listed.
(refer to page 8)
We do not recommend fats that
deteriorate quickly such as lard or
dripping. Deep frying in butter or
margarine is also not recommended
because of the low smoke-point
temperatures.
• Oil can be re-used several times before
it starts to break down (smoke point
decreases, ie; the oil will burn at a lower
temperature, fried food will be less
crisp). Filter the cooled oil through a fine
sieve then store in an airtight container
in a dark place. As oil will absorb food
flavours, it’s a good idea to label the
container with the type of food the oil