Philips Daily Collection Friteuse - Manual (Page 7)

- Prevent water and/or ice from coming into contact with oil or fat, as this causes heavy spattering
or violent bubbling of the oil of fat. To achieve this, remove all excess ice from frozen ingredients
before you fry them and dry ingredients thoroughly before you fry them. Do not overfill the
basket. After cleaning, dry all parts thoroughly before you put oil or fat in the fryer.
- Do not fry Asian rice cakes (or similar types of food) in this appliance. This might cause heavy
spattering or violent bubbling of the oil or fat.
- Make sure the fryer is always filled with oil or fat to a level between the ‘MIN’ and ‘MAX’
indications on the inside of the inner bowl to prevent either overflowing or overheating.
- Do not switch on the appliance before you have filled it with oil or fat, as this can damage
the appliance.
- This appliance is not intended to be operated by means of an external timer or separate
remote-control system.
Electromagnetic fields (EMF)
This Philips appliance complies with all standards regarding electromagnetic fields (EMF). If handled
properly and according to the instructions in this user manual, the appliance is safe to use based on
scientific evidence available today.
preparing for use
1 Clean the appliance before first use (see chapter ‘Cleaning’).
Make sure that all parts are dry before you fill the fryer with oil or fat.
2 Open the lid (Fig. 2).
3 Consult the oil/fat table to determine how much oil or fat you have to put in the fryer (Fig. 3).
4 Fill the fryer with oil, liquid frying fat or melted solid fat to a level between the ‘MIN’ and
‘MAX’ indications and close the lid (Fig. 4).
Do not switch on the appliance before you have filled it with oil or fat.
oil and fat
Never mix different types of oil or fat and never add fresh oil or fat to used oil or fat.
- We advise you to use frying oil or liquid frying fat. Preferably use vegetable oil or fat that is rich
in unsaturated fats (e.g. linoleic acid), such as soy oil, peanut oil, maize oil or sunflower oil.
- Because oil and fat lose their favourable properties rather quickly, you have to change the oil or
fat regularly (after 10-12 times).
- Always change the oil or fat if it starts foaming when it is heated, if it has a strong smell or taste
or if it turns dark and/or syrupy.
solid fat
You can also use solid frying fat, but in that case extra precautions are necessary to prevent the fat
from spattering and the heating element from overheating or becoming damaged.
1 If you want to use new blocks of fat, melt them slowly over a low heat in a normal pan.
2 Pour the melted fat carefully into the fryer.
3 Store the fryer with the resolidified fat still in it at room temperature.
4 If the fat gets very cold, it may start spattering when melted. Punch some holes into the
resolidified fat with a fork to prevent this (Fig. 5).
Be careful not to damage the inner bowl with the fork.
EnglisH 7