Re-Using Used Frying Fat; Disposal; Home-Made Fresh French-Fried Potatoes - SilverCrest SEF 2300 C3 Mode D'emploi

• Assemble the parts again if you do not
want to store the frying fat in the oil con-
tainer 14.

9.4 Re-using used frying fat

1. If you stored the frying fat outside of the
fryer, it should be melted first (as with
fresh fat) in a pan, before you fill it into
the fryer.
2. If you stored the frying fat in the fryer, it
must now be heated slowly and careful-
ly in order to avoid any splashes.
Let the fryer and the fat stand for a
while at room temperature, until the fat
has reached room temperature.
3. A fork should carefully be punched sev-
eral times into the surface.
4. Put the mains plug 10 into the wall
socket and set the temperature controller
at a temperature of 130 °C.
5. Wait until the fat is melted completely.
Only then the temperature controller 8
should be set at the frying temperature.

10. Disposal

This product is subject to the
provisions of European Direc-
tive 2012/19/EC. The sym-
bol showing a wheelie bin
crossed through indicates that
the product requires separate
refuse collection in the European Union. This
applies to the product and all accessories
marked with this symbol. Products identified
with this symbol may not be discarded with
normal household waste, but must be taken
to a collection point for recycling electric
and electronic appliances. Recycling helps
to reduce the consumption of raw materials
and protect the environment.
Packaging
When disposing of the packaging, make
sure you comply with the environmental reg-
ulations applicable in your country.
11. Home-made fresh
French-fried potatoes
That's how the potatoes should
be
- The potatoes should have a firm skin
and not yet have sprouted.
- Floury or mainly waxy potatoes should
be used.
- The potatoes should not be too small
and be of approximately the same size.
This facilitates the processing.
1. Peel the potatoes.
2. Cut the potatoes into stripes or slices,
depending on your wishes.
3. Put the potatoes in water for approx.
1 hour before frying.
4. Dry the potatoes, e.g. with a paper towel.
5. First frying process: The potatoes should
be fried for approx. 10 - 14 minutes at
a temperature of approx. 150 °C.
6. Take the frying basket 18 out of the oil/
fat and hang it with the mount under the
handle 17 on the front edge of the oil
container 14 for dripping off.
7. Heat the oil/fat up to a temperature of
approx. 170 °C.
8. Second frying process: The potatoes
should now be fried again for approx.
3 - 4 minutes at a temperature of ap-
prox. 170 °C.
9. Finish the frying process as soon as the
desired browning level has been
reached.
NOTE: deep-frozen French-fried potatoes
need only be fried once.
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GB