Electrolux WFGROAOOOO III . Operating Instructions, General, Operation, Deep Frying Procedure

OPERATING INSTRUCTIONS

III . OPERATING INSTRUCTIONS

1.GENERAL

The appliance is used for deep frying. In operation the basket is suspended.

The oil bath working temperature is adjustable. An additional safety thermostat (STB) prevents unacceptably high tempera- tures from being reached.

In the case of appliances with two troughs, these can be used independently.

Accessories supplied:

-frying baskets,

-basket rest grid,

-cover,

-outlet pipe.

Additional equipment:

-GN container,

-oil strainer

2.OPERATION

DFor liquid gas operation also open the bottle or tank valve.

DSwitch on gas burner (Chapters 2.1 and 2.2):

1 2

1 Knob

2Piezo ignition device

Fig.8 Operating panel

2.1IGNITING THE PILOT BURNER

DPress in the knob (2/Fig.8) of the piezo igniter and turn it clockwise to the stop.

DHold the knob (2/Fig.8) pushed in for a few seconds.

DWhile still pressing, turn it to the left. The gas escaping at the pilot burner will be ignited.

DAfter lighting the pilot flame, keep the rotary switch pushed in for about 10 seconds more.

DIf the pilot light goes out again, repeat the whole process.

2.2IGNITING THE MAIN BURNER

DTurn the knob (2/Fig.8) anti-clockwise from position pilot burner ignition to position main burner.

DTurn the knob (1/Fig.8) anti-clockwise from position 260°F to the desired temperature setting.

2.3TEMPERATURE SELECTION

With the knob (1/Fig.8) the temperature can be steplessly adjusted between 230 and 360°F (110 and 180°C).

2.4OPERATION

2.4.1PREPARATION

DRaise fryer cover.

DRemove basket from the oil.

DSuspend it in the slots behind the hanger.

DFill with oil up to the oil level mark (max. and min.).

Note

•Note max. and min. marking.

•The oil filling capacity is 3.7 or 6.1 gal (14 or 23) litres per container.

•Animal or vegetable fats which are solid in the cold state are less suitable for the fryer.

•The oil used must be replaced after each use.

•If the oil level is too low, fryer performance drops and the oil gets overheated.

2.4.2PREHEATING

DAfter main burner ignition, the frying oil is to be pre-heated for 13 minutes at the maximum setting until the operating temperature is reached.

3.DEEP FRYING PROCEDURE

DSubmerge the food in the oil, i.e. place it on the supporting grid.

DShake the food to and fro.

After the deep frying process:

DLift the basket out.

DShake it.

DHang it in the suspension bracket to drain.

3.1WORKING RULES

A large amount of food in the basket causes excessive cooling of the oil. At low temperatures the food absorbs fat and becomes unusable.

The maximum amount of food (chipped potatoes) to be fried is:

-for the 3.7 gal trough 3.5 lb

-for the 6.1 gal trough 6.5 lb

3.1.1TEMPERATURES

-When prefrying at 300°F (150°C) fill the basket to 2/3 at most.

-For final frying at 350°F (180°C) fill the basket to 1/3 at most.

	Temperature
Food for deep frying	setting (°C)
	°F	°C
Fish	340	170
Chicken thigh frozen	340	170
Cutlets	340	170
Chips frozen	350	180
raw, preliminary frying	320	160
Ready fry	350	180

62.9679.01_UL Seite 9