Philips HD 4266 manual Tips, If the oil/fat has a taste, Cleaning, Guarantee and service

the fryer.

•Let the fryer regain optimum frying temperature before you prepare a portion of deep frozen food (15-20 minutes).

Set the temperature knob to the frying temperature indications on the packaging of the deep frozen food. If these indications are not given, set the knob to the highest temperature (190 °C or 374 °F).

These instructions are also valid for certain types of food which require careful preparation, such as meat croquettes.

Deep frozen French fries are pre-fried and can be fried in one step: max. 150 g at

190 °C/374 °F, for about 5 minutes.

•Deep frozen food often contains much ice. Preferably thaw the food out for half an hour before frying. Shake off as much of the ice and water as possible in the sink. Then lower the food into the oil/fat carefully, as deep frozen articles can make the hot fat/oil bubble and splash excessively.

Tips

•Use oils and/or fats which are recommended for deep fat frying, i.e. vegetable fat or oil containing polyunsaturated acids.

•Regularly replace the oil or fat. Never add fresh oil/fat to used oil/fat.

•In general the fat/oil will be tainted rather quickly when frying food containing a lot of protein (such as meat and fish). When the oil/fat is mainly used to deep fat fry potatoes and is filtered after each use, the oil/fat can be used 10-12 times. However, do not use it for over six months. Then it should be discarded responsibly.

Oil (after cooling down) can be poured into a bottle and curdled fat can be wrapped in an old paper.

Curdled fat inside the pan can be easily removed by heating it for about one minute (at 160 °C/320 °F). It will melt along the edges and no longer stick to the wall.

•Always replace all fat/oil as soon as it starts seething when heated; when it has got a rancid smell or taste; when its colour has become dark and/or when it has turned syrupy.

•Make sure that the food to be fried is dry, before lowering it into the hot fat/oil.

•Filter the fat/oil if required:

-Remove the plug from the mains socket after you have finished frying. Allow the oil/fat to cool down for some time.

-To remove minute particles, put a piece of paper tissue or a thin cotton cloth in a fine metal

strainer or in a sieve, then pour the oil/fat through this filter into a pan (fig. 12).

•Clean the fryer with paper tissue. Do not forget the inside walls.

•If you do no not use the deep fat fryer frequent- ly, you can best keep the oil in well-closed (glass) bottles; preferably in the fridge. Store fat in a well-closed (glass or stone) pot or bowl. It is not advised to keep the fat/oil in the fryer for a long time.

If the oil/fat has a taste...

Certain types of food (esp. fish) may lose some fluid while being deep fat fried. This juice might adversely affect the taste of food to be fried later in the same oil/fat. To remove (or rather to prevent) this taste heat the oil/fat to

160 °C / 320 °F. Then fry two thin slices of bread (5-6 mm, or 0.25 “). Wait until all the air bubbles have disappeared and the bread is brown all over. Then take the bread out of the fryer and discard it. Now the oil/fat has a neutral taste again.

Cleaning

Outside: wipe it clean with a damp cloth (if so required add some detergent) and/or paper tissue. Inside: remove any particles of fat/oil which are sticking to the walls by means of a ball of tissue paper.

It is advised to clean the inside of the fryer thoroughly (e.g. when replacing the oil/fat.) Pour some hot soapy water into the fryer and wash the inside with a brush. Empty the fryer and rinse it with clean water. (Do not rinse under the tap: use e.g. a cup for this purpose.)

Always dry the inside and the outside of the fryer thoroughly after cleaning.

Guarantee and service

This product is guaranteed by Philips for a period of one year after the date of purchase against defects due to faulty workmanship or materials. The guarantee covers both piece parts and labour.

Service under guarantee is provided only upon presentation of reasonable evidence (e.g. completed guarantee card or purchase receipt) that the date of the claim is within the guarantee period.

The guarantee is not valid if the defect is due to

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