Fagor F-110 - Manual (Page 15)

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Chips
Follow the instructions given below for
flavoursome and crunchy chips:
•
Do not use very new potatoes (new
potatoes generally give poor results).
Cut the potatoes into sticks.
• Rinse the cut potatoes under the cold
tap. This will stop them sticking together
when fried.
• Dry with a clean cloth or absorbent
kitchen paper.
• The chips should be fried in two stages:
- Stage 1: 160º C for 10-15 minutes.
- Stage 2: 190º C for 5-8 minutes.
• If the chips are frozen, fry in accordance
with the instructions given on the packet.
Frozen foods
•
Frozen foods significantly lower the
temperature of the oil when inserted into
the pan. Therefore, you should never fry
large quantities at the same time.
• Let the appliance heat up once again to
the optimum frying temperature before
adding another portion of deep frozen
food.
• Adjust the thermostat control in
accordance with the instructions given on
the packet. If no such instructions are
given, turn the control knob to the highest
temperature (190º C).
• These instructions should also be followed
in the case of some types of food which
require special treatment, such as
croquettes, for example.
• Deep frozen foods often contain an
excessive amount of ice, which should be
removed before frying.
8. CLEANING
• Before cleaning, unplug the fryer and
wait for it to cool.
• Remove the basket and disassemble the
handle. Clean the lid, the basket and
handle, the pan and the outer housing in
warm soapy water. Rinse thoroughly and
dry well.
• Do not use solvents, abrasive detergents
or metal scourers to clean the fryer.
9. PRACTICAL ADVICE
Oils and fats
•
Always use oils/fats appropriate for
frying at a high temperature. In other
words, use oils that contain
polyunsaturated acids or vegetable
margarines.
• Replace the oil or fat regularly. Never
add new oil to used oil.
• Do not leave the oil/fat at a high
temperature for any longer than
necessary. If you have to wait for a long
time between two frying operations, turn
the control knob to a low temperature,
otherwise you will have to change the
oil/fat more frequently.
• In general, the oil/fat will darken in colour
more quickly when frying protein-rich
food (meat or fish).
• If used for frying potatoes, the oil can be
reused between 10 and 12 times,
providing you remove all loose particles
after each frying operation. Never,
under any circumstances, use the same
oil for more than 6 months. After this
period, the oil should be thrown away.
• Always replace the oil if it starts to
bubble when heated, smells or tastes
rancid, has darkened or has lost its
fluidity.
• If you do not use the fryer often, we
recommend that you keep the oil or fat
in air-tight glass recipients, preferably in
the refrigerator. It is not a good idea to
leave the oil in the fryer for long periods
of time.
10. INFORMATION FOR THE CORRECT
DISPOSAL OF ELECTRICAL AND
ELECTRONIC APPLIANCES
At the end of its working life,
the product must not be
disposed of as urban waste.
It must be taken to a special
local authority differentiated
waste collection centre or to
a dealer providing this service. Disposing of
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