Items Supplied; The Basics Of Frying - SilverCrest SFG 1900 A1 Mode D'emploi

WARNING! Risk of material
damage
Only use original accessories.
Always use a frying basket when frying.
The device is fitted with non-slip plastic
feet. As furniture is coated with a variety
of different varnishes and acrylics, and
treated with different cleaning agents, it
cannot be completely ruled out that
components are contained in some of
these substances that could damage
and soften the plastic feet. If necessary,
place a non-slip mat under the device.
Splashes of fat may occur during opera-
tion. You should therefore place the de-
vice on a surface that is resistant to both
heat and grease.
Frying oil and fat should not be dis-
posed of into drains or the toilet! The oil
or fat solidifies and can block the
drains.
Make sure that the surface under the de-
vice is dry.
Never place the device on hot surfaces
(e.g. hot plates) or near to heat sources
or open fire.
Do not clean using sharp objects or
abrasive cleaning agents.

4. Items supplied

1 deep fryer 9 including lid 1
1 frying basket 3
1 copy of the user instructions
28 GB
All manuals and user guides at all-guides.com

5. The basics of frying

Preparation of the food
• All food must be as dry as possible when
used for frying, because water will defla-
grate explosively if it comes into contact
with hot oil. Dry the food to be fried and
remove any ice from frozen food.
• Deep-frozen food should be partially
thawed before frying so that the food
absorbs less oil. Remove as much water
and ice as possible before you put the
food into the deep fryer.
• Meat, fish, and vegetables should be
cut into small pieces.
• In case of breaded food, please make
sure that the breading sticks as tightly as
possible to the food to be fried. Any
breading falling off the food during fry-
ing contaminates the oil.
Frying time and frying
temperature
• For a tasty and healthy result, the infor-
mation on the packaging should be ob-
served very carefully when selecting the
temperature and the frying time.
• Only small quantities should be fried at
a time.
• The frying basket 3 must not be filled
more than up to the MAX marking 2. If
more food to be fried is put into the bas-
ket, the temperature of the fat will drop
too much, the frying process will take
longer, and more fat will be absorbed
by the food to be fried.
• Acrylamide can form when frying foods
that contain starch (e.g. potato and cere-
al products). Acrylamide may be carcino-
genic. In order to reduce the formation of
acrylamide as much as possible, both
high temperatures (of more than 170 °C)
and browning the food too much should
be avoided. With temperatures of more
than 175 °C, significantly more acryla-
mide will be formed.