H.Koenig DFX300 User manual

Instruction manual
Manuel d'utilisation
Bedienungsanleitung
Handboek
Manual de Utilización
Manuale d’uso
DFX300
Friteuse électrique
Electric deep fryer
Elektrische Fritteuse
Elektrische friteuse
Freidora eléctrica
Friggitrice elettrica

English
Please read the instructions for use and refer to the diagrams of the control/heating element
before using the deep fat fryer.
Check that the voltage stated on the type plate of the deep fat fryer corresponds to the main
voltage.
Only connect the deep fat fryer to a wall socket-outlet with earthing contact.
Before using the deep fat fryer for the first time, clean the individual parts thoroughly (see
section "Cleaning").
Never immerse the control/heating element in water and do not clean this parts under running
water.
Ensure that all parts are completely dry before filling the deep fat fryer with oil or liquid fat.
It is recommended to use frying oil or liquid frying fat. Solid frying fat can also be used. In this
case, special care must be taken to ensure that the fat does not spatter and the heating
element overheats (see section "Solid frying fat" and "Tips").
Never switch on the deep fat fryer if it is not filled with oil or liquid fat.
Only use oil or fat that doesn't foam and is suitable for frying. This information is shown on the
packaging or label.
The deep fat fryer must be filled with oil or fat between the two marks on the inside of the
bowl. Before switching on the deep fat fryer, always ensure that it is filled with sufficient fat or
oil.
A safety thermal cut-out switches off the deep fat fryer in the event of overheating (see section
"Safety"). These instructions show the maximum quantities for frying and must not be
exceeded (see table).
Hot steam is released during frying. Keep a safe distance away from the steam.
When the deep fat fryer is in use, it must be kept out of the reach of children. Do not allow the
cord to hang the edge of a table or work surface on which the deep fat fryer is standing.
After use, set the thermostat to the lowest setting (turn the termostat fully anticlockwise).
Disconnect the mains plug and allow the oil or fat to cool down. Do not move the deep fat fryer
until it and its contents have cooled down.
Damaged parts must only be replaced by an authorized customer service center.
The warranty will be invalidated in the case of unauthorized repairs.
Please retrain these instructions for future reference.

SAFETY
Safety thermal cut-out
In the event of overheating, the termal cut-out will switch off the deep fat fryer. This can
happen if the deep fat fryer is not filled with sufficient oil or solid frying fat is melted in the
deep fat fryer. In the case of solid fat is melted in the deep fat fryer, the heating element is
unable to radiate the produced heat quickly enough. If the safety thermal cut-out switches off
the deep fat fryer, proceed as follows :
- Allow the oil or fat to cool down
- Carefully push in the (reset switch) at the rear of the control element with a small
screwdriver.
Safety switch
The safety switch in the control element ensures that the heating element can only be switch
when the control element locks with a click.
Cold zone
During the frying process, food particles collect on the botom of the bowl. As the heating
element is arranged below the bowl and heats the oil/fat in the upper area of the deep fat
fryer, the oil/fat between the base and the heating element remains relatively cold (cold zone).
This prevents the food particles in this zone burning and offers the advantage of being able to
use the oil or fat more than once.
Frying with solid fat
We recommend the use of frying oil or liquid frying fat in this deep fat fryer. Solid frying fat can
also be used. In order to prevent fast spatter and the deep fat fryer becoming too hot, the
following precautions should be taken :
When using fresh fat, allow the blocks of fat to melt slowly on a moderate heat in a
normal frying pan. Carefully for the melted fat into the deep fat fryer. Plug in the
mains plug and switch on the deep fat fryer (see section "frying").
After use, store the deep fat fryer with the resolidified fat at room temperature. If the
fat is too cold, it can spatter when reheated !
To prevent this happening, poke the solid fat with a fork several times. Take care not to
damage the heating element.

Before frying
Before using the deep fat fryer for the first time, the individual parts must be cleaned
and dried thoroughly (see section "Cleaning").
Place the deep fat fryer on a horizontal. Level and stable surface.
If the deep fat fryer is placed below an extractor hood on the cooker, it must be
ensured that the cooker is switched off.
Pull the power cord fully out of the cable storage.
Remove the lid.
Remove the basket.
Fold out the handle and attach it carefully to the basket.
Fill the dry and empty deep fat fryer to the upper mark in the bowl (3 litres oil or 2.5Kg
sold fat) with oil. Liquid or melted solid fat (see sections "Solid frying fat" and Tips").
Never mix different types of fat or oil !
Plug in the mains plug.
The power cord must not come into contact with hot parts of the deep fat fryer.
Frying
Switch on the deep fat fryer at the on/off switch. The green indicator light will light up.
Set the thermostat to the required temperature setting. The correct frying
temperature is on the deep-frozen food pack or in the table in three instructions.
The temperature control light shows red. The oil fat is heated to the required
temperature within 10 to 15 minutes.
Whilst the deep fat fryeris heating to temperature, the control light will go on and off
several times. The indicator light remains lit as long as heating elements is heating. If
the doesn't light up for some time, the oil or fat has reached the set temperature.
Only fry the next basket when the indicator light doesn't light up for some time.
When using oil or liquid fat, the basket can remain in the deep fat fryer whist heating.
The basket can also be left in the deep fat fryerif the fat around the basket solidified.
Remove the basket from the deep fat fryer and fill the product to be fried.
Do not exceed the maximum filling quantities specified in these instructions (see
table).
Carefully replace the basket in the deep fat fryer and place the lid on the bowl.
A view window is provided in the lid to observe the frying process.
During the frying process, occasionally remove the basket from the oil of fat and
carefully shake the contents.
After frying
After frying, remove the lid and place the basket at the top to allow the oil to drip off.
Carefully lift the basket out off the bowl. If necessay, shake off the excess oil or fat
over the deep fat fryer.
Place the fried product in a bowl or sieve (line with absorbent kitchen paper).
Switch off the deep fat fryer at the on/off switch and set the thermostat to the lowest
level (turn the thermostat fully anticlockwise).
If the deep fat fryer is not used regulary, it is recommended to store the oil or liquid
fat after cooling in a container preferably in the fridge or some other cool place. Filter
the oil or fat through a fine sieve into the container to remove food particles from the
oil or fat. To empty the deep fat fryer, remove the lid, basket and control/heating
element. Remove the bowl from the deep fat fryer and pour out the oil or fat (see
section "Cleaning").
If the deep fat fryer contains solid fat, allow the fat solidify in the deep fat fryer and
store the fat in the deep fat fryer (see section "Solid frying fat").
Cleaning
Disconnect the mains plug.
Wait until the oil or fat is cold before cleaning. Solid fat should not be allowed to
solidify completely.
Remove the lid, basket and control/heating element.
Store the control/heating element in a safe, dry place.
The control/heating element should never be immersed in water or cleaned under
running water ! These parts must be cleaned with a moist cloth if necessary.
Remove the basket and drain the oil fat.
Clean the lid, bowl, basket and body with washing up liquid in hot water. Rinse with
clear water and dry thoroughly. Don not use any caustic or abrasive clearing
agents/materials such as cream cleaner steelwool.

Reassemble the deep fat fryer by inserting the bowl, control/heating element and
finally the basket.
Attach the handle by folding it into the basket.
Coil the power cord and insert it together with the plug back into the cable storage.
Lift the deep fat fryer with the aid of the side carrying handles.
Store the deep fat fryer with the lid closed. This will keep the inside of the deep fat
fryer clean and dust-free.
TIPS
HOME-MADE CHIPS
HOW TO MAKE DELICIOUS, CRISP CHIPS :
Potatoes intended for deep-frying should be nourishing and not show signs of
sprouting.
Floury or firm potatoes, cut them as desired (strips or slices).
Lay the potatoes in water for approx, one hour before use. Part of the sugar, one of
the primary substances responsible for the formation of acrylamide, is then released.
Allow the potatoes to dry thoroughly.
Always deep-fry home-made chips twice.
First for 4-6 minutes at 160°C and them 2-4 minutes at a maximum of 175°C.
When deep-frying for the second time, lift the basket out of the deep-fryer a few
times and shake to loosen the chips. This way they will all have a fine. Even, golden
colour.
Deep-frozen chips are pre-cooked and therefore only need to be deep-fired once.
Please follow the instructions on the packet.
Deep-frozen products (-16 to -18°C) cool the oil or fat considerably and therefore do
not fry quickly enough and can absorb too much oil or fat.
This can be prevented as follows :
Do not fry large quantities at one time (see table)/
Heat the oil at least 15 minutes before adding the product.
Set the thermostat to the temperature specified in these instructions or on the
product pack.
Preferably allow the deep-frozen product to defrost at room temprature. Remove as
much ice and water as possible before placing the product slowly and carefully in the
deep fat fryer as deep-frozen products have the tendency to cause the hot oil or fat to
abruptly bubble fiercely.
How to remove undesired tastes
Some foodstuffs, particularly fish, release liquids whist being fried. These liquids collect in the
frying oil or fat and affect the smell and taste of other products subsequently fried in the same
oil or fat. The taste of the oil or fat can be neutralized as follows :
Heat the oil or fat to 160°C and add two thin slices of bread or some parsley to the deep fat
fryer. Wait until the oil or fat stops bubbling and remove the bread or parsley with a slotted
spoon. The taste of the oil fat is now neutral again.
Nutritionists recommend the use of vegetable oils and fats containing unsaturated fatty acids
(e. g. linoleic acid). These oils and fats, however, lose their positive properties more quickly
than other types and therefore to be changed more frequently. The following information is for
guidance :
Change the oil or fat regulary if the deep fat fryer is used mainly or chips and the oil or
fat is sieved after each use. It can be used 10 to 12 times.
Do not use the oil or for longer than six months. Observe the instructions on the pack.
Oil or fat can generally not be used as long if it used to fry mainly protein containong
food products such as meat or fish.
Do not mix fresh oil with used oil.
Change the oil or fat if it begins to foam when heated, developos a strange taste of
smell or becomes dark and/or has a syrup like consestency.
Disposal
Used oil or liquid fat can be best disposed of by pouring it back onto the original plastic bottle
and sealing well. Solid fat should be allowed to solidify in the deep fat fryer and then removed
e. g. with a spoon or spatula and wrapped in newspaper.
Table
This table shows the food product quantities and required temperature and frying times.
If the instructions on the product pack should deviate from the values shown in this table, the
instructions on the pack should be followed.