Specifications

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OPERATION
To make the most of your fryer, use the following procedure.
FOOD PREPARATION
 Size of food should be uniform to ensure all the food is fried evenly.
 Thawed, room temperature food will cook through better, however, small frozen
foods such as chips and prawns may be cooked from frozen successfully.
 Drain and dry food before frying, especially fresh fish and defrosted chicken
pieces etc. Wet food shortens the life of any frying medium by causing foaming
and accelerating the formation of free fatty acids which degrade the oil. Wet food
also lowers the frying temperature more, which results in greasy foods and longer
frying times.
TEMPERATURE
 Heat the frying medium up to the correct temperature for the particular food and
no higher, and carefully lower the food into it.
 Turn the fryer to a lower temperature when there is no food being cooked. Any
frying medium will break down faster if held for long periods at high temperature
without frying food.
BATCH SIZE
Lower food gradually into the hot frying medium using a wire mesh basket until all
pieces are submerged. Avoid overloading the basket with frozen foods.
Food should be fried quickly in small batches rather than "boiled" in large quantities
for a long time. Overloading will cause the frying temperature to drop so low that
the food will be greasy and unattractive. If the frying temperature drop is excessive,
either the food is too cold or there is too much of it in the basket.
WARNING
DANGER OF FIRE EXISTS IF THE OIL LEVEL IS BELOW THE MINIMUM “LO”
INDICATED LEVEL.
MAX BATCH SIZE 1.5kg PER BASKET